Multi-purpose Interscience Blender Bags With Culture Media: Instabag® Milk For The Analysis Of Chocolate Products Perfect Gift [xEgBms0q]

Interscience Blender Bags with Culture Media for Chocolate Products

Interscience's instaBAG® MILK is a revolutionary solution designed for the analysis of chocolate products. This innovative filter bag combines the convenience of pre-dosed media with efficient sample preparation, making it an ideal tool for food industry professionals and public health laboratories. The instaBAG® MILK offers a streamlined process that simplifies microbiological analyses, ensuring accurate and reliable results.

Product Features and Specifications

With its unique design, the instaBAG® MILK provides a host of features that enhance its performance and ease of use. Key features include a filter bag with dehydrated pre-dosed media, compatible with any laboratory blender. The dehydrated media is made from high-quality French milk powder from Normandy, ensuring optimal conditions for the growth of pathogens. The bag's filter porosity is less than 250 micrometers, providing excellent sample separation and protection from contamination. Additionally, the instaBAG® MILK is rigid and transparent, allowing for easy observation during the mixing process.

Applications and Benefits

InstaBAG® MILK is widely used in the food industry and public health institutions for the analysis of chocolate products, including cocoa powder and chocolate bars. This product is designed to detect pathogens such as Salmonella spp. and STEC, making it an essential tool for ensuring food safety. The instaBAG® MILK is also suitable for non-selective pre-enrichment and dilution of chocolate and cocoa samples. With its 3-minute mixing time, it offers a fast and efficient way to process samples. Designed and made in France, the instaBAG® MILK meets the highest standards of quality and compliance, including ISO 7218, ISO 6887, and FDA-BAM standards. Choose the instaBAG® MILK for accurate, reliable, and convenient microbiological analysis of chocolate products.