Product Information

Product Description

Skim milk powder is made by removing fat from fresh milk and then drying it. It is often used in the preparation of microbial culture media and as a blocking agent for immune experiments such as Western Blot and ELISA. Ordinary skim milk powder often causes biased culture results due to the presence of thermophilic microorganisms, so it is not suitable for bacterial culture media. However, this product is obtained by a special spray drying method and does not contain any thermophilic microorganisms, reaching the bacterial culture grade.

Skim milk powder can be used alone or as an additive to complex bacterial culture media. Based on the principles of coagulation and casein hydrolysis, skim milk powder can be used to differentiate and identify food and dairy microorganisms. It is often used in combination with pH, litmus and bromocresol purple to analyze acid production, and is also often used in combination with methylene blue and resazurin to establish a redox indicator system. It can also be used as a preservation of microbial strains.

The commonly used concentration of this product for blocking is 5% (v/v).

Product Usage

First, add a small amount of distilled water (ddH2O) to the dry powder and stir it into a uniform paste. Then continue to add distilled water to dilute the dry powder into a 10% (w/v) mixed solution. The solution at this time is equivalent to fresh milk and needs to be sterilized by high pressure at 121℃ for 5min. When sterilizing, be careful not to set the temperature too high, otherwise caramelization will occur.

Product Nature

Transportation and storage methods

Transport at room temperature. Store in a sealed and dry place at room temperature.

Precautions

1) For your safety and health, please wear a lab coat and disposable gloves when operating.

2) This product is for scientific research purposes only!