CALCIUM CASEINATE AGAR

Protein hydrolysis by microorganisms in foods may produce a variety of odour and flavour defects. On the other hand, microbial proteolytic activity may be desirable in certain foods such as in the ripening of cheese, where it contributes to the development of flavour, body and texture. In some foods the level of proteolytic microorganisms may be of value to predict refrigerated storage life and to assess processing methods. Calcium M-Protein Agar is a modification of the original formulation of Frazier and Rupp and is used for the detection and enumeration of proteolytic microorganisms in foodstuffs and other materials.

for detection and enumeration of proteolytic microorganism in food