Abstract
Lactic streptococci are essential in the manufacture of several dairy products, including Cottage cheese, buttermilk, and several varieties of cheese. Cultures for some of these products contain also Leuconostoc cremoris, which was called Leuconostoc citrovorum until its name recently was changed (2). I will review the lactic streptococci and culture composition, some important characteristics of individual strains of Streptococcus cremoris, the influence of temperature on the growth of lactic streptococci, and the production of products other than lactic acid from low concentrations of glucose or galactose.
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