Calcium Caseinate Agar

For the detection of caseolytic bacteria in milk, dairy products and other foodstuffs.

Peptone from casein 2.0
Meat extract 2.0
Peptone from meat 4.0
Sodium chloride 5.0
Calcium caseinate 3.5
Calcium chloride dihydrate 0.20
Sodium chloride 5.0
Tripotassium citrate monohydrate 0.35
Disodium hydrogen phosphate 0.105
Potassium dihydrogen phosphate 0.035
Agar-agar 13.0
Final pH 7.0 ± 0.2

Agar with added calcium and casein for the detection of caseolytic bacteria in milk, dairy products and other foodstuffs.
Suspend 30.2 g/l, boil for 10 minutes.Autoclave for 15 minutes at 120 °C.
Incubation: 2-3 days at 30 or 37°C.