A total of 60 random samples of yoghurt and feta cheese (30 of each ) were collected from Food Department in Assiut University hospitals from July, to October, 2013 for estimation the counts and identification of total yeasts and moulds in yoghurt and feta cheese. In yoghurt only 14 samples (46.67%) contaminated with yeasts and moulds and their counts / gram are ranged from 2.1 x 10¹ to1.1 x 10³with an average count of4.76 x 10²/gram. The highest frequency distribution was 6(42.86%) lied within the range of >10². The isolates belong to genera Aspergillus 3 (12.00%), Penicillium 1 (4.00%), Geotrichum 12 (48.00%) and Monilielle 9 (36.00%). In feta cheese only 8 (26.67%) from 30 samples contaminated with yeasts and moulds and counts / gram are ranged from2.4 x 10¹ to 1.5 x 10³with an average count of2.79 x 10²/gram. The highest frequency distribution was 4(50%) lied within the range of >10². The isolates belong to genera Aspergillus 2 (13.33%), Penicillium 1 (6.67%), Geotrichum 7 (46.67%) and Monilielle 5(33.33%). The healthy importance of yeasts and moulds and methods of control are discussed.