In the work the most probable number (MPN) of spores of (a) sulphate (IV) reducing Clostridia, (b) gas forming (RCM), (c) Cl. tyrobutyricum (RCM-lactate) and (d) presumptive Cl. perfringens has been determined. In most samples of raw milk MPN (a, b, c, d) was in the range 1,0·10¹ – 1,0·10³ in 1 l. In rennet ripening cheeses (market products class I) MPN (a, d) was below 2,0·10² in 1 g, (d) below 1 in 1 g (present in 21% of samples). In milk powder (class Extra and I) MPN (a) was below 2,0·10² in 1 g (present in 65% and 70% of samples).