Cinnamon offers several health benefits such as lowering blood sugar, lowering cholesterol, reducing inflammation and treating yeast and bacterial infections. Cinnamon has antimicrobial effects. In the manufacture of health beneficial, flavored and cultured dairy products it would be important that cinnamon does not kill the health beneficial culture bacteria. The objective was to study the influence of various amounts of cinnamon powder on the viability of Lactococcus lactis. Cinnamon was incorporated into M17 broth at various concentrations of 0 (control), 0.01, 0.1, 1, 4, and 10 g per liter of broth. Broths were sterilized and inoculated with freshly thawed Lactococcus lactis R 604. The inoculated broths were aerobically incubated at 30°C for 24 h. Samples were drawn at 0 and 24 h, serially diluted and plated using M17 agar. Pour plates were incubated aerobically at 30°C for 72 h. Surviving colonies were counted. Entire experiment was replicated 3 times. Data were analyzed using PROC ANOVA of SAS and means were separated using Fisher’s Least Significant Difference test. Mean counts of 0 (control), 0.01, 0.1, 1, 4, and 10 g of cinnamon were 5.38, 5.28, 5.25, 5.28, 4.66 and 3.86 log cfu’s / mL. There was no significant difference in counts between control (0), 0.01, 0.1 and 1 g of cinnamon use. Counts significantly lowered with the use of 4 g of cinnamon, while the least counts were obtained with the use of 10 g of cinnamon. At low concentrations, cinnamon did not influence counts but at higher concentrations cinnamon decreased counts of culture bacteria.