A total of 180 samples of yoghurt (Small- and large-scale- sized container), soft cheese Tallaga and Feta) and rayeb milk (small- and large-scale -sized container) 30 of each were arbitrarily collected from different retails as dairy shopes and markets in Beni-Suef city, Egypt. Results revealed that, the mean values of total yeasts and moulds count were 2.1x105
±0.74x105, 6.6x103±3.2x103, 2.6x105±0.96x105, 2.3x104±0.6x104, 2.2x105±0.75x105 and 4.1x103 ± 1.5 x 103, CFU/ml or g respectively. Also, the present work evaluated the influence of probiotics as live organisms on quality of
some dairy products as Tallaga cheese and rayeb milk through estimation of chemical and microbial changes during refrigeration storage especially against C. albicans pathogen.