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  • Title: Improved microbiological assay for penicillin residues in milk and dairy products.
    Author: Katz SE, Fassbender CA.
    Journal: J Assoc Off Anal Chem; 1978 Jul; 61(4):918-22. PubMed ID: 681264.
    Abstract:
    The microbiological assay for penicillin residues in milk was improved. Acidification of milk with phosphoric acid to pH 4.5, centrifugation to remove precipitated proteinaceous matter, adjustment of pH to 6.0, a second centrifugation, and the use of a 2% agar base layer resulted in the consistent measurement of 0.01 unit penicillin activity/ml milk. Sarcina lutea was used as the assay organism. Recoveries in milk averaged 94%, in nonfat dry milk 84%, in cottage cheese 97%, and in cream cheese 94%.
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