Lactic ferment

an organized ferment (Bacterium lacticum or Bacterium lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so-called spontaneous coagulation of milk.

See also: Lactic

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive
Other vegetables are often pickled in lactic ferments: Carrots, cucumbers, peppers and more can ferment in lactic acid brines.
Choose fermented foods for health and flavor
Each probiotic vaginal capsule contained 8 billion colony forming units of live lactic bacteria that included L rhamnosus (6.8 billion stabilised lactic ferments), L acidophilus (0.4 billion stabilised lactic ferments), Streptococcus thermophilus (0.8 billion stabilised lactic ferments) and lactose.
Probiotics for recurrent bacterial vaginosis
The action of these microorganisms basically consists in converting lactose into lactic acid, and that is why these organisms are generically named lactic ferments. But behind this very simple principle there is a whole universe of very different collateral phenomena.
Long-lasting milk
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