Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities from Iranian artisanal white cheeses. The isolates were classified into low, medium, high activity clusters via K-means clustering identified Lactiplantibacillus (Lpb.) pentosus L11, Lpb. plantarum L33, Enterococcus...