Clostridium HiVeg™ 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. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk. Appearance of powder: Light yellow colored, may have slightly greenish tinge, homogenous, free flowing powder Color and Clarity: Yellow colored clear solution without any precipitate
- UPC:
- 41106200
- Condition:
- New
- Availability:
- 3 Days
- Weight:
- 1.00 Ounces
- HazmatClass:
- No
- WeightUOM:
- LB
- MPN:
- MV1315-5KG
