It’s not just you. Wisconsin ice cream really does taste better, and there’s a scientific reason why.
In 1890, UW-Madison agricultural chemistry professor Stephen Babcock developed the Babcock test for determining the butterfat content of milk. The test immediately advanced the dairy industry, allowing for faster and more accurate grading of milk at markets, discouraging adulteration and thinning practices, and promoting the development of better dairy strains.
🍦You can learn more about Babcock’s revolutionary dairy invention here.
Why does butterfat matter?
Butterfat is arguably the most important factor when it comes to the flavor, texture, quality, and even nutritional content of any given dairy product. In general, a higher butterfat content means a softer, smoother, melt-in-your-mouth taste.
While ice cream’s butterfat content can range anywhere between 10% and 18%, the more the creamier, as far as we’re concerned!
Each of UW’s iconic Babcock Hall Dairy’s flavors falls into one of two categories: regular or super premium. Babcock’s regular flavors contain 12% butterfat, while its super premium contain 17%.
You can grab a scoop (or four) on the UW-Madison campus at the Babcock Hall Dairy Store. Or, if you’re outside the Madison area, try WisconsinMade.com’s shipping service to have your favorite flavor delivered!
MORE: 7 Wisconsin Ice Cream Shops You (Probably) Haven’t Been to (But Should)
