Lactococcus Cremoris

Lactococcus cremoris is a species of lactic acid bacteria. It is a Gram-positive coccus that is commonly found in milk and dairy products. It is often used in the production of cultured dairy products like buttermilk, cheese, and yogurt, where it contributes to flavour and texture.

Lactococcus cremoris is primarily used as a starter culture in the dairy industry to ferment lactose into lactic acid. This process is essential for developing the characteristic tangy flavour and firm texture found in many yogurts and cheeses. It is also used to produce cultured butter and cream.

Lactococcus cremoris is not considered a food additive in the UK when used as a live starter culture for fermentation. Live cultures are generally regarded as safe and are a common component of fermented foods. Regulatory bodies like EFSA have evaluated the safety of various lactic acid bacteria strains used in food production. While generally considered beneficial for gut health by some, scientific evidence is still developing, and no specific health claims are endorsed by UK government bodies like the NHS or SACN.