Streptococcus Lactis compared to Lactococcus Lactis

[Boofer]

Streptococcus Lactis, Lactobacillus Bulgaricus are the two culture strains in my Cultured Bulgarian Buttermilk. The Streptococcus Lactis (SL?) isn't normally listed as a culture you can purchase. I don't know what flavor aspects it would impart compared with say, Lactococcus Lactis (LL).

If I were interested in making a cheese with raw milk and wanted to boost the effectiveness of the ambient ripening bacterial populations, might I use something like buttermilk (SL, LB) combined with...______?

I'm chasing Jeff Hamm's Derby protocol which doesn't seem to define an added ripening culture, but instead relies upon natural flora to achieve ripeness. I'm not brave enough to just attempt a raw milk cheese without a little assistance from added cultures. He has defined a cultural mix...does it seem reasonable?

-Boofer-

[ArnaudForestier]

Boof, I think streptoccus lactis is just the former name for lactococcus lactis sub. lactis.

[Boofer]

I believe you are right: "L. lactis subsp. lactis (formerly Streptococcus lactis[22]) is used in the early stages for the production of many cheeses" from wikipedia. But I wonder why the dairy would continue to reference it with the former name in their product? Eh, someone overlooked the updating or didn't get the memo.

-Boofer-

[Schnecken Slayer]

Or they deliberately did it to look "different" from other brands on the market.