Mainly used to determine the total microbial count of milk, dairy products, water and other materials.
Synonym(s): Casein-peptone Dextrose Yeast Agar, Standard Methods Agar
Typical Composition (g/L): Peptone from casein 5.0; yeast extract 2.5; D(+)glucose 1.0; agar-agar 14.0
Preparation: 22.5g/L