Based on autochthonous lactic acid bacteria isolated from raw goat milk a new culture was developed and obtained for the using in starter culture for goat’s cheese production. The paper presents the results of obtaining active and stable mixed culture from mesophilic and thermophilic lactic acid bacteria with optimal acidification and coagulation activity. Biochemical and technological properties of culture are appropriate to the technological requirements for the fermented milk products. The obtained culture ensures the fermentation of the goat milk and is appreciated as a stable culture according to the production destination and contributes of the quality products corresponding to the technical requirements.