Some streptococci that produce lactic acid contribute to which flavor in milk?

Streptococci that produce lactic acid play a significant role in the fermentation process of milk, leading to the development of various flavors. The production of lactic acid by these bacteria contributes to a malty flavor profile in milk. This malty flavor is often associated with the breakdown of lactose into lactic acid, which can influence the overall taste and aroma of dairy products.

The lactic acid fermentation process not only helps in developing this flavor but also enhances the preservation and texture of the milk. This is vital in the production of yogurt and other fermented dairy products where the presence of these streptococci is essential for achieving the desired flavor.

In contrast, flavors such as sweet, salty, and creamy do not arise directly from the lactic acid production by streptococci. Sweet flavors in milk are primarily due to the presence of lactose and its decomposition. Salty flavors may arise from added salts or minerals, while creamy textures and flavors result from the fat content and its emulsification in the milk. Thus, the key contribution of lactic acid-producing streptococci specifically leads to a malty flavor profile.