Used primarily in microbiology for the cultivation of lactic acid bacteria, especially lactobacilli and streptococci found in dairy products. Supports growth of fastidious organisms due to its rich nutrient composition, including peptides, carbohydrates, vitamins, and minerals. Commonly used in dairy industry quality control to monitor bacterial cultures in yogurt, cheese, and other fermented milk products. Also utilized in research settings for isolation, enumeration, and maintenance of bacterial strains involved in fermentation processes.