Abstract: Live Saccharomyces cerevisiae yeast strains are widely used as feed additives for dairy cows. Although, perfectly safe and applied in several food processes, the potential contamination of milk by the strain and more generally its possible influence on the microbial profile of milk could be questioned, this concerns particularly traditional cheeses made with raw milk. In an attempt to address these questions, two experiments were performed: A trial in an experimental farm, where two groups of cows, one receiving yeast supplementation and the other one being an unsupplemented control, were compared and a field trial where herds received alternatively yeast-supplemented and control diets. In both cases, viable counts of different microbial groups, including yeasts and molds in general and S. cerevisiae in particular were analysed in tank milk and results from supplemented groups or periods were compared with control ones. No viable S. cerevisiae were detected in any of the samples analysed. Moreover, no noticeable differences in the microbial profiles were observed. This applies also to the evolution of the microbial composition during an experimental cheese processing trial. These data suggest that live yeast additive distributed to dairy cows does not influence milk microbial composition and cheese-making abilities.