Abstract: A study was carried out to identify Lactic Acid Bacteria (LAB) isolated from milk and milk products. One hundred and twenty four isolates were Gram-positive, were identified to genus level using morphological, physiological and biochemical tests. Three genera of lactic acid bacteria were identified and there were Lactobacillus, Lactococcus and Leuconostoc from these genera. Seventy six isolates were selected after showed antibacterial activity against the sensitive strain Lactococcus lactis subsp. lactis MTCC3038. Of these 25 isolates were showed high antibacterial activity. These 25 isolates were selected for identification to species level using physiological and biochemical test and compared as Bergey’s manual of systematic bacteriology. The isolate, which showed strongest activity, was identified as Lactococcus lactis subsp. cremoris using characters of biochemical tests. It was given the strain number as Lactococcus lactis CCSUB94. It produced bacteriocin which was active against closely related lactic acid bacteria as well as a wide range of food pathogens including Listeria monocytogenes, Bacillus subtilis, Staphylococcus aureus, Bacillus cereus and Salmonella typhi.