NEUTRAL RED CHALK LACTOSE AGAR

Lactic Streptococci are normally present in milk and are also used as starter cultures in the production of cultured dairy products. The natural microflora of milk is inefficient, uncontrollable, and unpredictable, or is destroyed altogether by the heat treatments given to the milk. A starter culture can provide particular characteristics in a more controlled and predictable fermentation. The primary function of lactic starters is the production of lactic acid from lactose.

for detection of lactic Streptococci in milk and milk products

Streptococcus thermophilus

Food & Beverages

500 gm