The lactic acid produced by Lactococcus lactis curdles the milk needed in cheese formation, and it's also useful in the production of pickled vegetables, beer or wine, some bread, and other fermented foodstuffs.
The lactic acid produced by Lactococcus lactis curdles the milk needed in cheese formation, and it's also useful in the production of pickled vegetables, beer or wine, some bread, and other fermented foodstuffs.