## 1 Introduction  
In the last 60-80 years, agriculture has moved from traditional, natural plant cultivation and animal husbandry, used for thousands of years, to very intensive, often non-organic production [1; 2; 3; 4]. Taking into account the latest findings on the effect of microbiota abundance and biodiversity on human health, it is claimed that the solution that may help avoid the plague of civilization diseases, which can be now observed, would be a harmonized diet based on organically produced, minimally processed, not sterilized food, coming from the areas where our ancestors lived for generations. Scientific research confirms that the microbiome is flexible enough to change as the environment changes. This phenomenon contributes to the ability of organisms to respond and adapt to environmental changes that can occur quicker than traditional body adaptation processes [5]. Developing food products with selected starter cultures is one way to improve the health status of consumers, as well as the texture and taste of the food, thereby improving its properties and reducing production costs. Moreover, the use of an appropriate starter culture can influence the nutritional composition, safety and overall quality of food. Some authors emphasize the health-promoting properties of specific environmental lactic acid bacteria and their effect on human health [6]. One of the promising raw materials of growing consumer interest, providing nutritional benefits, is goat's milk and its dairy products. Goat's milk, compared to cow's milk, contains higher amounts of calcium, magnesium and phosphorus [7; 8] and has fat globules of a smaller size which facilitate digestion [9]. In addition, the oligosaccharidesaccharides present in goat's milk are not only more concentrated, but also have a profile similar to human milk [10; 11]. Goat's milk is often recommended for the prevention of cardiovascular diseases and allergies and is also used to stimulate the immune system. Goat products have a low allergenic potential, therefore, they are a good alternative for consumers who are sensitive or allergic to certain proteins present in cow's milk [12]. Goat's milk can be regarded as a natural functional food. The regular consumption of goat's milk and its products should be encouraged [9; 13]. Goat's milk cheese is a highly valuable product, being a good source of protein, macronutrients, organic acids, vitamins and many other components of our diet. According to [PERSON] et al. [14], the consumption of goat's cheese naturally enriched with n-3 PUFA and CLA could play a potential role as a high nutritional health-enhancing food. It is also a potential source of bioactive peptides and a rich set of microorganisms, especially lactic acid bacteria, which have a positive effect on the microbiome and human health [15]. The role of starter cultures in the cheese production process is fairly well understood. The addition of bacteria as a starter plays a crucial role in cheese production technology. It aims to direct the fermentation processes during the processing of the cheese mass and inhibits the development of undesirable microbiota. During the ripening of the cheese mass, due to numerous factors, complicated biochemical processes take place, such as protein proteolysis, fat lipolysis, lactose glycolysis and the transformation of citrate. Protein hydrolysis is caused by the presence of enzymes (proteases) from the milk itself, coagulating preparations and bacteria. As a result of the processes, as the cheese matures, smaller protein fractions, such as peptides and free amino acids are formed. Fat lipolysis plays a role in developing the taste and aroma of the end product. During maturation, lipolytic enzymes hydrolyze the fat into short-chain and volatile fatty acids. The type of starting microbiota and the maturation time determine the level of lipid changes. As a result of lactic acid bacteria fermentation, the lactose contained in the milk is converted into lactic acid.