1.06-1.28% and 0.5-2.17%, respectively.The bacteria involved in fermentation were found to be lactic acid bacteria and yeasts. A total of 43 isolated strains of lactic acid bacteria were identified which included Lactobacillus rhamnosus (10%), L. paracasei subsp. paracasei (81%), L. paracasei subsp. tolerans (2%) and L. curvatus (7%). Twenty isolated strains of yeasts were lactosefermenting yeasts, and Kluyveromyces marxianus var. lactis (95%) and Candida kefyr (5%) were isolated.

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This study aimed to investigate bacterial flora in fresh raw milk and commercial pasteurized milk, and compared the types of thermoduric bacteria with the purpose of ensuring product safety in the manufacturing process of cheese and pasteurization of milk. Raw milk used in this study were all produced in dairy farms in Hokkaido, and all the samples were a in one part of the milk claw. The degree of bacterial contamination was thought to be affected by the extent of cleaning and sanitization of milking equipment.

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