Lactococcus Lactis

Lactococcus lactis is a type of bacteria that plays a key role in the fermentation of dairy products. It is commonly used to produce cheese, yogurt, and buttermilk. The bacteria convert lactose (milk sugar) into lactic acid, which gives these foods their characteristic tangy flavor and helps preserve them.

Manufacturers use Lactococcus lactis as a starter culture to ferment dairy products, contributing to their flavor, texture, and preservation. It is most frequently found in yogurts, cheeses, and other cultured dairy items. It can also be used in baked goods like croissants and muffins to add a subtle tangy note and improve texture.

Lactococcus lactis is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a common probiotic, and some research suggests it may support gut health, though more studies are needed. International bodies like JECFA have evaluated its use and found it safe. There are no widespread controversies regarding its safety at typical consumption levels.