S. Sixty samples of raw goat milk intended for Caprino cheese-making were collected from ten farms in the Bergamo area over a 6-month period. Analyses of main microbial groups, somatic cell count (SCC) and pH were performed to determine the effect of origin (farm) and lactation period (April -September) on microbial composition and the incidence of pathogens in milk. Overall mean values were : standard plate count (SPC), 5n0i10% cfu\ml ; yeasts, 2n5i10# cfu\ml ; coliforms, 9n1i10# cfu\ml ; Escherichia coli, 2n9 cells\ml ; enterococci, 1n1i10# cfu\ ml ; lactococci, 3n4i10$ cfu\ml ; lactobacilli, 3n0i10$ cfu\ml ; halotolerant bacteria, 8n2i10$ cfu\ml ; spores of mesophilic aerobic bacteria, 11 cfu\ml ; SSC, 9n9i 10& cells\ml ; pH, 6n63. Moulds and spores of sulphite-reducing clostridia were found intermittently. Neither Salmonella spp. nor Listeria monocytogenes was detected, while Esch. coli O157 : H7 was isolated from one milk sample (an incidence of 1n7%). Staphylococcus aureus was discovered at a level 10# cfu\ml in 26 samples (43 %) with an overall mean of 1n2i10$ cfu\ml, whereas coagulase-negative staphylococci were found in 54 samples (90 %) with an overall mean of 1n3i10$ cfu\ml. Of Staph. aureus strains, 23 % proved to be enterotoxinogenic with a prevalence of enterotoxin C producers. Staph. caprae was the coagulase-negative species most frequently isolated ; none of the coagulase-negative staphylococci strains synthesized any of the enterotoxins tested for.Sample source was the major factor affecting the microbial composition of goat milk : significant differences ( P 0n01) were observed among samples from different farms for SPC, coliforms, lactococci, lactobacilli and halotolerant bacteria. Period of lactation had a significant effect ( P 0n025) on SCC and pH. SPC correlated well with coliforms, lactococci and lactobacilli ; SSC did not reveal positive interactions with any microbial groups or pH.K : goat milk, microflora, pathogens.Manufacture of dairy products from milk of small ruminants presents an opportunity to improve the economics of breeding and cheese-making in remote areas such as mountainous regions. Safeguarding and promoting traditional goat products has become part of a policy directed towards the protection of the