Lactococcus species

Used with Leuconostoc species in the production of sour cream.

Lactococcus cremoris

Used in the production of a wide variety of cheeses including Cream cheese, Brie, Camembert, Blue, Roquefort, Cheddar, Edam, Gouda and Parmesan. Also used, together with 2 other species, in the production of cultured buttermilk.

Lactococcus diacetylactis

Used in the culturing of cream cheese and cultured buttermilk.

Lactococcus lactis

Used in the production of nearly all cheeses including Cottage Cheese, Brie, Camembert, Blue, Roquefort, Cheddar, Edam, Gouda, Swiss and Parmesan.