M-Gredient^® Skim Milk Powder for Biotechnology and Microbiology

Skim milk powder is produced from skimmed cow′s milk. The milk undergoes a spray-drying process to obtain the final product. As a result, skim milk powder is shelf-stable and easily rehydratable, making it a convenient and cost-effective source of nutrients for microbial cultivation.

It is used as substrate in media for the bacteriological examination of dairy products and for the identification of Clostridia spp. The latter can be differentiated based on their ability to proteolytically break down proteins to peptones (peptonization) or to coagulate milk. Furthermore, it is described in the EN ISO 6887-4:2017 to be used as pre-enrichment broth for the detection of Salmonella spp. and STEC when testing cocoa and cocoa containing products (use 100 g/L; sterilize after reconstitution). As an ingredient in culture media Skim milk powder is usually employed in concentrations of 0.1 to 1.0%.

When rehydrating the Skim milk powder, or using it for the preparation of culture media, add the milk powder gently to the water and use an appropriate stirrer with respect to the powder portion being processed. Please make sure, that no clumps are present in the rehydrated skim milk or the prepared media, respectively.

Assay protein (ex N, calc. on dried substance): ≥ 35 %
Lactose (enzymatically): 40 - 52 %
pH-value (1 %; water): 6 - 7
Fats: ≤ 1.5 %
Free acid (as lactic acid): ≤ 2 %
Ash (800 °C): ≤ 10 %
Water (according to Karl Fischer): ≤ 5.0 %
Suitability for microbiology: passes test
Microbiological test: passes test
Identity (NIR): passes test

Rehydrating the Skim milk powder, or using it for the preparation of culture media, the milk powder should be gently added to water with proper stirring to make sure that no clumps are present in the rehydrated skim milk or the prepared media

Replaces: 1.15363.9017

M-GREDIENT is a registered trademark of Merch KGaA, Darmstadt, Germany