Lactic acid bacteria (LAB) are useful in the food industry, not only because of their ability to acidify and hence preserve food products from spoilage, but also for their contribution to the organoleptic properties of the final fermented food. LAB play an important role in the texture development of fermented milks, low-fat cheeses, and dairy desserts. Streptococcus thermophilus is considered one of the most commercially important LAB. Streptococcus thermophilus also produces exopolysaccharides (EPS). These are essential to the texture of fermented milk products. The aim of this study is to offer a characterization of pure cultures of Streptococcus thermophilus strains isolated from raw milk: their morphological, biochemical and technological properties. Approximately 500 colonies of lactic acid bacteria were isolated from raw milk from different parts of Moldova. Seven colonies were identified as Streptococcus thermophilus strains. Thermophilic (heat-loving) bacteria are less widespread in the climatic region of Moldova. Therefore, the process of obtaining technological valuable thermophilic LAB are difficult. Were used modern and classical methods for isolation, identification and EPS producing of Streptococcus thermophilus strains. The strains were characterized by active acid formation, corresponding properties of gel formation in milk media and viability after 4 sowing, forming gel viscous and EPS producing.