Moringa oleifer tree products are riches in various bioactive ingredients that have a good role in dairy products. This work aimed to study the effect of adding different Moringa tree products (oil, leave, and cake) in ewe's rations on milk composition as well as chemical, sensory and microbiological properties of the resultant yoghurt. Thirty-five lactating Barki ewes were randomly assigned into five groups. Each group was feed diet containing different ratios and type of Moringa products. The first group was control (C) The other four groups were classed as follow: Group (1): feed 2.5% Moringa seed cake: (MC1); Group (2): feed 5% Moringa seed cake: (MC2). Group (3): feed 1% Kg /DM Moringa oil (MO) Group (4): feed 15% of total DM Moringa leaves (ML). The chemical compositions of milk as well as the microbiological properties of the resulting yoghurt were studied fresh and during storage time. Results revealed that milk composition significantly (P<0.05) increased with diet fed on MC1 as compared to control. The observed pH differences between different yoghurts treatments are attributed to differences in chemical composition and high total solids of milk between groups. The diacetyl and acetaldehyde contents of yoghurt samples were higher in treatment than the control. The count of S. thermophilus and L. bulgaricus in all treated yoghurt samples was higher than in control, while no significant difference observed in the counts of S. thermophilus and L. bulgaricus, either in the control or between yoghurt treatments. The yoghurt produced from the dairy ewes' feeding on Moringa oleifera product had good chemical and microbiological properties. So, using it was concluded that feeding Moringa oleifera products is effective in the feeding of dairy ewes' and other ruminant animals.