The Effect of the New Standard Milk Agar on the Plate Count of Dairy Products

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Abstract
The ratio of the logarithmic averages of the counts obtained on the new and the old standard milk agars at 37[degree]C was 1.355 for 38 samples of raw milk, 1.816 for 27 samples of pasteurized milk and 7 samples of pasteurized cream, and 1.345 for 32 samples of ice cream. Except in the case of raw milk, use of the improved agar tended to lessen the increase in count commonly observed when an incubation temp, of 32[degree]C was used instead of 37[degree]C. The colonies developing on the new agar were usually larger and more easily counted than those on the old agar. The results of the use of the new standard milk agar were almost exactly the same as those obtained with tryptone-glucose-skim milk agar, parallel platings having been made with that medium in all cases.

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