| Type: | Pharmaceutical Intermediates |
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| Appearance: | Powder |
| Quality: | Technical |
| Colour: | White |
| MOQ: | 1 Kilograms |
| Storage: | Cool Dry Place |
| Samples: |
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| Customization: |
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Audited Supplier Introduction:
Lactococcus lactis subsp. cremoris is a lactic acid bacteria that belongs to the family Streptococcaceae. It is a non-motile, non-spore-forming bacterium with a spherical shape. This subspecies is characterized by its ability to ferment lactose, converting it into lactic acid.
Function:
Lactococcus lactis subsp. cremoris plays a crucial role in the production of various dairy products. It is utilized as a starter culture in the fermentation process, contributing to the development of flavor, texture, and aroma in products like cheese and yogurt. This bacterium is responsible for the acidification of milk through the production of lactic acid, which helps to preserve the product and inhibit the growth of harmful bacteria.
Application:
Cheese Production: Lactococcus lactis subsp. cremoris is commonly used as a starter culture in cheese production. It contributes to the development of desirable flavors and textures in different types of cheese, such as Cheddar, Gouda, and Camembert. The bacterium produces enzymes that break down lactose, proteins, and fats, leading to the formation of characteristic cheese flavors and textures.
Yogurt Production: This subspecies is also involved in the production of yogurt. It ferments lactose in the milk, producing lactic acid and lowering the pH. The acidification process gives yogurt its tangy taste and helps to thicken the product. Lactococcus lactis subsp. cremoris, along with other lactic acid bacteria, contributes to the fermentation and microbial stability of yogurt.
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