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 the bacterium curdles the milk that then separates to form curds, which are used to produce cheese. Other uses that have been reported for this bacterium include the production of pickled vegetables, beer or wine, some breads, and other fermented foodstuffs, such as soymilk kefir, buttermilk, and others. 
