Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. cremoris is the traditional name of a lactic acid bacterium now reclassified as Lactococcus cremoris.
It is widely used as a starter culture in the production of cheese and other fermented dairy products.
During fermentation, it converts lactose into lactic acid, causing milk acidification and contributing to coagulation and the development of the proper product structure.
It is particularly important in the production of various hard and semi-hard cheeses, where it also contributes to flavour and texture development during ripening.
Some strains can participate in the formation of aromatic compounds and in the breakdown of milk proteins, influencing the sensory characteristics of cheese.
Its role in foods is mainly technological and fermentative. The presence of this microorganism does not automatically imply a probiotic effect, which must be demonstrated for the specific strain.
Culture viability depends on the production process and storage conditions; heat treatment after fermentation may inactivate the bacteria.
Calories
The culture is used in extremely small amounts, so its caloric contribution to the finished product is practically negligible, approximately 0 kcal.
Allergens
The bacterium itself is not a food allergen. Any allergens depend on the food or substrate in which it is used, particularly milk in dairy products.
Assessment
An important lactic acid culture used mainly for acidification, ripening and development of the sensory characteristics of fermented foods.
Cons: none specific
