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Source
Not animal-derived
Allergen
No
Role in food
L. cremoris is used as a starter culture in dairy fermentation. It contributes to …
What it is
Lactococcus lactis subsp. cremoris is a type of bacteria. It is commonly used in the production of fermented dairy products like yogurt and cheese. These bacteria help to ferment lactose (milk sugar) into lactic acid, which gives fermented dairy its characteristic tangy flavor and helps preserve it.
Why it's used
L. cremoris is used as a starter culture in dairy fermentation. It contributes to the texture and flavor of products like yogurt, kefir, and various cheeses. It is often used in combination with other lactic acid bacteria to achieve specific flavor profiles.
Health notes
L. cremoris is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of probiotics found in fermented foods. International bodies like JECFA have evaluated lactic acid bacteria, and EFSA has also assessed their safety. At typical consumption levels found in fermented foods, it is not associated with adverse health effects.
Allergen info
L. cremoris is a bacterium and not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.