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In this study we described the diversity of lactic acid bacteria and their representatives in raw and thermally treated milk, focusing on their potential in cheese production influencing cheese quality. The aim of the present study was to analyse the concentrations and representatives of lactic acid bacteria in raw milk and to detect the changes of lactic acid bacteria microflora during thermal treatment of cheese milk at a dairy processing plant. The analysis carried out in the study showed a seasonal variation in the microbial composition and quantity of raw milk. The most frequently isolated lactic acid bacteria: lactococci, lactobacilli, leuconostoc were found at low level in raw milk (mean 9.27×103 CFU mLE-1) and the most frequently identified species were Lactococcus lactis, Lactobacillus brevis and Lactobacillus fermentum. The microflora of raw and pasteurised milk is similar to the analysed lactic acid bacteria representatives in the samples. Interestingly, we found the same species in raw milk and pasteurised milk, for example, Lactobacillus brevis and Lactobacillus fermentum were detected in the same samples in raw milk and pasteurised milk. Our study showed that lactic acid bacteria concentration was quite low in pasteurised milk (0-76 CFU mLE-1), but they grow rapidly in cheese during ripening; therefore the definition of limits of the non–starter lactic acid bacteria colony forming units in milk should be reasonable for selection of appropriate raw milk quality for cheesemaking.

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