Clostridium Broth Base, 2.5 kg

Clostridium Broth Base is recommended for identification of spores of Clostridium tyrobutyricum, which is usually responsible for inlate blowing in in cheese. Spores of Clostridium tyrobutyricum in the milk used for the manufacture of Emmentaler, Edam and Gouda can survive the heat treatment used for cheese milk and cause late gas formation (blowing defect) and related off-flavors during ripening. Appearance: Cream to yellow homogeneous free flowing powder Color and Clarity of prepared medium: Yellowish brown colored, clear solution without any precipitate

UPC:

41202037

Condition:

New

Weight:

1.00 Ounces

HazmatClass:

No

Quantity:

1

Unit of Measurement:

EA

WeightUOM:

LB

MPN:

M1315-2.5KG