Lactococcus

Lactococcus is a type of beneficial bacteria commonly used in food production, especially in making dairy products like cheese and buttermilk. These bacteria help ferment milk by converting lactose (milk sugar) into lactic acid. This process thickens the milk and develops its flavor, creating the tangy taste characteristic of many dairy products. Lactococcus bacteria are considered safe and play an essential role in food microbiology, contributing to both flavor and texture, while also helping to preserve the products naturally. They are an example of how bacteria can be helpful in creating the foods we enjoy.