Whole milk however still has a relatively low viscosity. It still has a small amount of splashing, despite a more cohesive form.
Dispense and sterilize by autoclaving at 15 lbs pressure (121°C) for 5 minutes. Skim Milk is used for the demonstration of coagulation and proteolysis of casein (1). ... Addition of skim milk to any nutrient-rich medium creates favourable conditions for growth of organisms, which are encountered in milk.
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DaAsker
I don't really understand the explanation in number 2 :>
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Whole milk however still has a relatively low viscosity. It still has a small amount of splashing, despite a more cohesive form.
Dispense and sterilize by autoclaving at 15 lbs pressure (121°C) for 5 minutes. Skim Milk is used for the demonstration of coagulation and proteolysis of casein (1). ... Addition of skim milk to any nutrient-rich medium creates favourable conditions for growth of organisms, which are encountered in milk.