Product Code TM 604

  • Description

    Raw milk as it leaves the udder of healthy animals normally contains very low numbers of microorganisms. After it leaves the udder, it may become contaminated with microorganisms from the surface of the cow, the environment, and unclean milking system. Gram-positive cocci are usually present as normal flora of raw milk. Raw milk may get contaminated with organism associated with foodborne illness through infected animals, milking personnel or the environment. The predominant bacteria in pasteurized milk are members of coliform group. China Blue Lactose Agar originally formulated by Brandl and Sobeck-skal is a standard non-inhibitory medium used for the differentiation of lactose fermenters from the non-lactose fermenters in milk. The medium does not contain any inhibitory substances therefore all the organisms present in milk sample grow luxuriantly on this medium.

  • Principle

    for di?erentiation and enumeration of microorgnisms in milk

  • Microorganism

    • Enterococcus faecalis
    • Escherichia coli
    • Proteus vulgaris
    • Salmonella typhi
    • Shigella flexneri
    • Staphylococcus aureus subsp. aureus
  • Industry

    • Food & Beverages
  • Pack Size

    • 500 gm
  • Downloads

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