Eight strains of Enterococcus faecalis , two of Lactobacillus casei , one of Lactobacillus lactis and two of Lactobacillus brevis isolated from Palmita-type cheese were cultured on 10% sterile skim milk and subjected to short chain organic acid extraction. Five commercial strains of lactobacilli were included in the study. The resulting acids were analysed by gas chromatography. The results showed that lactic and propionic acids were produced by all strains and had the highest concentrations resembling in this sense the acid profile of Palmita-type cheese. This suggests that lactobacilli and enterococci account for the acid profile of the cheese. Variations among the species and among strains of the same species were noted. Acetic and succinic acids appeared in some of the strains. According to the results, the strains of L. casei and three enterococci strains look promising for use as starters for Palmita-type cheese production with pasteurized milk. The production of succinic and propionic acids by some strains suggested that at least one other susbtrate, in addition to lactose, was used.