Standard Methods agar with Powdered Milk is recommended by APHA and ISO 4833 for enumerating microorganisms in dairy products. It is used with the same techniques as the Standard Methods Agar. Enzymatic digest of casein is a source of nitrogen, vitamins and minerals. Yeast extract provides vitamins especially the B-group. Glucose is a source of carbohydrate as energy source. Skimmed milk is a source of lactose and casein. Bacteriological agar is the solidifying agent.
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