Skim Milk is used for preparing microbiological culture media as the Skim Milk Agar for detecting proteolytic microorganisms in food, including dairy products. When the powder is prepared in a 10% solution, this is equivalent to fresh skim milk which is a source of lactose and casein and other nutrients required for the growth of lactobacilli. Clostridial species can be differentiated based on their ability to enzymatically degrade proteins to peptones or coagulate milk. It can also be used to prepare Litmus Milk, a differential test medium for determinating lactose fermentation and for detecting proteolytic enzymes that hydrolyze casein (milk protein) and cause coagulation (clot formation). Preparation: Suspend 100 g of powder in 1 L of distilled water. Mix well and dissolve by heating with frequent agitation. May be sterilized by autoclaving for 5 minutes at 121 °C. Care should be taken not to overheat during sterilization, otherwise, caramelization will occur.
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