This study evaluates the probiotic potential of *Lactococcus lactis* strains isolated from natural whey starter cultures used in artisanal cheese production. The strains were assessed for their survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, auto- and co-aggregation, and safety parameters such as antibiotic susceptibility and haemolytic activity. The results showed that all strains maintained high survival rates under gastrointestinal stress conditions, with values ranging from 95% to 100% for gastric stress and 52% to 100% for bile salts stress. The strains exhibited good adhesive potential, with hydrophobicity values ranging from 25.5% to 78.8% and auto-aggregation values ranging from 33.8% to 66.0%. However, they showed poor or no ability to aggregate with pathogens. The four most promising strains (A3, A5, I4, and I7) were further tested for their ability to inhibit the adhesion of *Escherichia coli* and *Salmonella Typhimurium* to epithelial cells. These strains demonstrated significant reductions in bacterial adhesion, with I7 showing the highest effectiveness. Additionally, the strains were found to be safe, with no haemolytic activity and susceptibility to broad-spectrum antibiotics. The study concludes that the newly isolated *L. lactis* strains have potential as probiotics, particularly for their ability to survive in gastrointestinal environments and interfere with pathogen adhesion. Further research is needed to confirm their safety and probiotic properties.This study evaluates the probiotic potential of *Lactococcus lactis* strains isolated from natural whey starter cultures used in artisanal cheese production. The strains were assessed for their survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, auto- and co-aggregation, and safety parameters such as antibiotic susceptibility and haemolytic activity. The results showed that all strains maintained high survival rates under gastrointestinal stress conditions, with values ranging from 95% to 100% for gastric stress and 52% to 100% for bile salts stress. The strains exhibited good adhesive potential, with hydrophobicity values ranging from 25.5% to 78.8% and auto-aggregation values ranging from 33.8% to 66.0%. However, they showed poor or no ability to aggregate with pathogens. The four most promising strains (A3, A5, I4, and I7) were further tested for their ability to inhibit the adhesion of *Escherichia coli* and *Salmonella Typhimurium* to epithelial cells. These strains demonstrated significant reductions in bacterial adhesion, with I7 showing the highest effectiveness. Additionally, the strains were found to be safe, with no haemolytic activity and susceptibility to broad-spectrum antibiotics. The study concludes that the newly isolated *L. lactis* strains have potential as probiotics, particularly for their ability to survive in gastrointestinal environments and interfere with pathogen adhesion. Further research is needed to confirm their safety and probiotic properties.