Used primarily in microbiological testing to determine the number of psychrophilic (cold-loving) bacteria present in samples, especially in food, dairy, and environmental testing. It supports the growth of bacteria that thrive at low temperatures, typically between 4°C and 25°C. This agar is crucial in assessing the microbial quality and shelf life of refrigerated foods such as milk, seafood, and ready-to-eat meals. By incubating samples at refrigeration temperatures, it allows selective enumeration of spoilage-causing psychrophiles that may not grow on standard mesophilic media. It is also used in monitoring hygiene and storage conditions in cold-chain industries.