Lactococcus lactis is a type of bacteria commonly used in the production of dairy products, particularly cheese and yogurt. It is a gram-positive, non-spore-forming organism that ferments lactose, the sugar found in milk, into lactic acid. This process not only helps preserve the milk but also contributes to the flavor and texture of the final products. In addition to its role in food production, Lactococcus lactis is also studied for its potential health benefits. It is considered a probiotic, which means it may help support gut health and boost the immune system. Researchers continue to explore its applications in both nutrition and medicine.