Streptococcus lactis

Cultured with Streptococcus lactis for acid and flavor.

Streptococcus lactis has been renamed to Lactococcus lactis subsp.

This variant is made using one of two species of bacteria-either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness.

Several micro-organism species are involved in the fermentation such as Streptococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus bulgaricusand and Streptococcus thermophillus.

Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of Streptococcus lactis plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product.