Lactic acid bacteria (LAB) commonly used as starter cultures in food are known to produce antimicrobial substances such as bacteriocins, having great potential as food biopreservatives. The present study was aimed at isolating bacteriocinogenic LAB from traditional milk product such as Curd, Cheese, Butter, whey and Ghee. The isolates were identified, based on characteristics of the strains of Lactococcus spp. as present in Bergey’s manual of determinative bacteriology, the metabolite bacteriocin was extracted from the isolated Lactococcus spp. and the antibacterial activity was evaluated against bacterial pathogens. The strain C3 of bacteriocin producing Lactococcus spp. exhibited the highest inhibitiory activity against Staphylococcus aureus whereas Escherichia coli was found resistant to the different concentrations  of crude bacteriocin. This study revealed the possibility of using bacteriocin as food biopreservative to control food spoilage and pathogenic bacteria.