CULTURE MEDIA - LACTALBUMIN HYDROLYSATE

It is prepared by pancreatic digest of milk protein lactalbumin. It carefully processed to retain all essential amino acids present in lactalbumin. It is a light yellow coloured , homogenous , free flowing powder.

Quality Control
PHYSICAL DATA
Appearance	Light yellow amorphous powder
Odour	Characteristic
pH (2% solution)	6.0 to 7.0
Solubility	Freely soluble in water forming sparkingly clear soln
Loss on Drying	Not more than 5.0%
CHEMICAL DATA
Total Nitrogen	Not less than 8%
Amino Nitrogen	Not less than 4.5 %
Degree of Hydrolysis	Not less than 40%
Ash	Not more than 8%
Sodium Chloride	Not more than 3%
BACTERIOLOGICAL DATA
Total Plate Count	Not more than 5000CFU/gm
E.coli/10 gm	Absent
Salmonella/10gm	Absent