In the present research were investigated some microbiological aspects of the microflora of some assortments of dairy products regarding the involvement of mi-crobial species in fermentation processes in various periods of refrigeration according to the scheme of laboratory microbiological conduct.The registered results through the eva-luations of the number of colonies in dairy products determined by the species Streptococ-cus lactis, in various refrigeration periods regarding the quantitative study as well as its importance in the lactic fermentation, allowed us to obtain relevant knowledge specific to the microbiology of food products.Isolation of the species from dairy products of different varieties determined a favorable saprophytic microflora in the bacteriological study of mi-crobial cultures on culture media in different periods of refrigeration and microscopic in-dices of streptococcal cells specific to the species.