Sugar Free Agar
Sugar Free Agar is recommended for the observation of butter in compliance with the guidelines by the International Dairy Federation. Pancreatic Digest of Gelatin and Pancreatic Hydrolysate of Casein provide nitrogenous compounds. Sodium Chloride maintains the osmotic balance and Agar is the gelifying agent. The medium is free of fermentable carbohydrates and is of relatively poor nutritional value to allow for the selective growth of microorganisms that do not form the normal flora of butter and other processed milk products. The medium allows psychrotrophic and mesophilic Gram-negative bacteria to grow, but not some Lancefield group D Streptococci.