Aim: This study had the aim to determine the mycological contamination degree of 60 samples of dairy products collected from food market in Iasi (Romania). Material and method: Thus, using a national standard - SR EN ISO 7954-2001, we have analyzed 5 samples of yogurt, 5 samples of cheese, 10 samples goat and sheep telemea cheese, 20 samples buffalo and cow telemea cheese and 20 samples of fresh sheep cheese. The 60 samples were subjected to sequential analysis, having the aim to determine the mycological charge through quantitative and qualitative tests. Results: After quantitative mycological examination it was found that out of the total number of 60 samples analyzed, 49 samples (81.6%) contained yeasts, the highest mycological charge being recorded for the fresh sheep cheese samples with CFU / g product ranging between 1.6 x 104 and 5.8 x 107 for all samples. From the 33 fungal strains isolated after a mycological quantitative and qualitative examination we have identified a number of 20 strains belonging to the genus Candida, 8 strains belonging to the genus Geotrichum and 5 strains of Trichosporon. Discussions: Some of the identified species may induce food spoilage and modification of the organoleptic features (aspect, smell, taste and consistence) and the pH of the contaminated foods, and some of them present potential pathogenic character for the immune suppressed organisms.