Lactic acid bacterial flora was investigated on the samples of six-teen fermented milk products manufactured in Kenya. The results obtained were as follows.
1) Among eight samples of fermented milk, six samples (Lala lite, Bio Yoghurt, Fresh Natural Yoghurt, Low Fat Yoghurt, Natural Yoghurt, Plain Yoghurt) contained predominantly Lactobacillus delbrueckii subsp. bulgaricus and/or Streptococcus thermophilus. Especially, the starter culture for Plain Yoghurt consisted of mixed culture of these thermophilic lactic acid bacteria.
2) The lactic acid bacteria identified as Leuconostoc sp. were present in two samples of fermented milk (Lala Lite, Maziwa D'Lala) and five samples of cheese (FETA, Cream Cheese, Dessert Fromage Frais, Highland Cottage Cheese, Quark).
3) Both samples of Cultured Cream contained predominantly Streptococcus thermophilus.
4) Seven strains of lactic acid bacteria isolated from Fresh Natural Yoghurt, Maziwa D'Lala, Cream Cheese and Cultured Cream (1) belonged to enterococci.

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　The Camembert cheese was manufactured using the starter with the yeasts isolated from raw milk and Camembert cheese from Normandy in France.
　The changes in rheological properties of Camembert cheese during ripening were investigated.
　The ripening degree of the cheese without yeasts (control) was greater than that of with yeasts M7 and C1 (experimental). On the contrary, the amount of total amino acids/total protein ratio of the control was 3.3% less than that of the experimental.
　Concerning the properties of the cheese texture, the judgments were made into the effect of these yeasts with the t-test of significant at 5% level. The brittle­ness of the control greatly increased, whereas the experimental showed a small increase with increaing ripening period. The softness of the control showed greater increase than experimental.
　The parameter of crispness had a similar change compared to the softness. The hardness both the control and experimental showed greater decreased and the same behaviour.
　It was confirmed that the starter with the yeasts C1 brings Camembert cheese to higher quality in flavor and texture.

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