Hello, we don't rely on plates that have 30 colonies because it's a too little to really be significant in our final bacterial calculations. Like if a plate has 5 colonies, it might not necessarily be representative of the sample so we aim to use plates that have between 30-300 colonies to get better results.
Hello Samar, have a great day. I have a question, and maybe you could help me. What is the maximum standard for cheeses in this analysis for the united states? If You have literature I thanks you
Hello, I am not sure about the maximum amount of bacteria in cheese because most of it is lactic acid bacteria (generally not harmful), there are separate data on coliform counts allowed for food but that's looking into sanitary conditions rather than food microbiology to make cheese...
Clear, easy, and very informative. Thank you!
amazing lecture
Thank you so much 🙏🏻
Your video is great 👍, but I have a question which is: why we neglect the plates which has 30 colonies in the method of standard plates count?
Hello, we don't rely on plates that have 30 colonies because it's a too little to really be significant in our final bacterial calculations. Like if a plate has 5 colonies, it might not necessarily be representative of the sample so we aim to use plates that have between 30-300 colonies to get better results.
If I take 1ml of milk, what measurement of water should I add to dilute it?
Your video is more best, that I like it so much. what kind of agar we have to use?
Do you know why we neglect the plates which has 30 colonies in the method of standard plates count?
I will be thankful to you 👍
We use tryptone glucose yeast agar
Hello Samar, have a great day. I have a question, and maybe you could help me. What is the maximum standard for cheeses in this analysis for the united states? If You have literature I thanks you
Hello, I am not sure about the maximum amount of bacteria in cheese because most of it is lactic acid bacteria (generally not harmful), there are separate data on coliform counts allowed for food but that's looking into sanitary conditions rather than food microbiology to make cheese...
@@1minutebiology thank You so much. If You have information i Will be grateful. This one cheese, don't Have cultives, only milk pasteurized,