1.15363
M-Gredient® Skim Milk Powder for Biotechnology and Microbiology
for Biotechnology and Microbiology
Synonym(s):
Skim milk powder, Dry skim milk, Non-fat dry milk, Non-fat milk solids, Skimmed milk powder
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About This Item
CAS Number:
MDL number:
UNSPSC Code:
41106212
NACRES:
NA.74
EC Index Number:
310-127-6
Product Name
M-Gredient® Skim Milk Powder, (Prime)
biological source
bovine milk
Quality Segment
form
solid
shelf life
limited shelf life, expiry date on the label
packaging
pkg of 500 g
ign. residue
≤10%
pH
6-7
solubility
700 g/L
bulk density
500 kg/m3
application(s)
pathogen testing
(Microbiology and Biotechnology)
storage temp.
15-25°C
General description
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.
Application
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.
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.
Analysis Note
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
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
Other Notes
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
Legal Information
M-GREDIENT is a registered trademark of Merch KGaA, Darmstadt, Germany
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
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