Elliker broth, also known as Lactobacilli broth, is used for the cultivation of Streptococci and Lactobacilli important in the dairy industry. Lactic acid bacteria in dairy products are a diverse group consisting mainly of Streptococcus, Lactococcus, Leuconostoc and homo- and heterofermentative species of Lactobacillus. Tests for lactic acid bacteria in dairy products can be useful to determine the cause of acidity defects in products and to evaluate lactic ferment cultures and thus control the quality of curd, cheese, cultured milk, etc. Elliker broth, recommended by APHA, is used for the cultivation of streptococci and lactobacilli in the dairy industry. Elliker, Anderson and Hannesson developed Elliker broth, which was modified by McLaughlin. The enzymatic casein hydrolysate and gelatine provide nitrogen to the organisms. Yeast extract serves as a source of vitamin. Dextrose, lactose and sucrose are the fermentable carbohydrates and thus the energy sources. Sodium chloride maintains the osmotic balance of the environment. With the addition of ascorbic acid, the medium becomes slightly acidic, which promotes the growth of lactobacilli. Sodium acetate has an inhibitory effect on gram-negative bacteria and moulds, without affecting the growth of lactobacilli.