EGG YOLK EMULSION, 50%

Warm up the refrigerated egg yolk emulsion to room temperature. Shake well to attain uniform emulsion. (Since on refrigeration emulsion has a tendency to form layers or small lumps). Aseptically Add 80 ml emulsion in 920 ml of sterile, molten, cooled (45-50?C) TM 2151 – LIVER VEAL AGAR BASE, MODIFIED / TM 2311 – S.F.P. AGAR. Mix well.

For use in various culture media in accordance with FDA BAM 1998.

Food & Beverages | Veterinary

5 vl