| lactococcus lactis | A non-pathogenic lactococcus found in dairy products and responsible for the souring of milk. (12 Dec 1998) |
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| lactococcus | A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus streptococcus (group n), it is now recognised as a separate genus. (12 Dec 1998) |
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| saccharum lactis | The major sugar in human and bovine milk. Conversion of lactose to lactic acid by Lactobacilli etc. Is important in the production of yoghurt and cheese. (18 Nov 1997) |
| serum lactis | <biology> The fluid protion of milk that separates from curd. (09 Oct 1997) |
| Streptococcus lactis | A species found commonly as a contaminant in milk and dairy products; a common cause of the souring and coagulation of milk; some strains produce nisin, a powerful antibiotic that inhibits the growth of many other Gram-positive organisms. (05 Mar 2000) |
| Streptococcus lactis R factor | 10-formylpteroic acid;a folic acid factor for certain bacteria. Synonym: SLR factor, Streptococcus lactis R factor. (05 Mar 2000) |
| Lactobacillus lactis | A species found in milk and cheese; not pathogenic. (05 Mar 2000) |