Used as a culture medium in microbiology laboratories for the cultivation and isolation of fastidious microorganisms, particularly lactic acid bacteria and other sensitive strains. Supports growth by providing essential nutrients from skim milk and casein digest, while sucrose acts as a fermentable carbohydrate source. Commonly applied in food and dairy industries to monitor microbial quality, detect spoilage organisms, and perform starter culture evaluations. Also utilized in research settings for studying bacterial fermentation and metabolic activity.