In this study, the antibiotic resistance of 123 lactic acid bacteria (which were isolated from Beyaz andKashar cheeses made from raw milk and identified in the previous studies), was determined. The organicacid production of the 17 isolates, selected according to the antibiotic resistance, and the production ofaroma in 8 of them were determined. For this purpose firstly, 13 different antibiotics (vancomycin,chloramphenicol, rifampicin, penicillin, tetracycline, erythromycin, novobiocin, oleandomycin,oxytetracycline, nitrofurantoin, ampicilline, gentamicin, ciprofloxacin) paper discs were used andKirby-Bauer disk diffusion susceptibility test was applied. The antibiotic sensitivity was evaluated withMultiple Antibiotic Resistance Index. The organic acid production capabilities of the isolates weredetermined by High Performance Liquid Chromatography (HPLC). Although the isolates generallyproduce lactic acid, their malic, pyruvic and acetic acid production was also determined. The aromaproduction capabilities of the selected isolates were determined by GC-MS. The isolates have beenfound to produce mainly 1-butanol-3-methyl, 3-methylbutanal, acetic acid, ethanol, isopropyl alcohol,n-butanol.