Kefir and joghurt were produced from ewe’s milk. Kefir inoculation with microflora from species Lactococcus, Lactobacillus and Kluyveromyces fragilis and Candida kefir were used for obtaining the kefir. To production of the joghurt were used inoculation with Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium. The analysis of fresh kefir and joghurt was performed after 3 and 6 days in cool air storage in temp. 4°C. The following were analysed: the contents of free fatty acids, diacetyl and viscosity, pH, titronic acidity and organoleptic evaluation into account flaovur, smell, consistence and apperance. Chemical and physical properties of kefir and joghurt were differently and changed during storing, in the contrary the results of organoleptic evaluation did not chang in time flowing.