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

References in periodicals archive ?
The action of these microorganisms basically consists in converting lactose into lactic acid, and that is why these organisms are generically named lactic ferments.