This study included random examination of milk products such as yogurt and cheese in both types the local and manufacturing milk product, to detect the fungal contamination in these products. Yogurt was a well source of essential nutrients such as protein, essential minerals (Ca, P, Mg, Zn, K) and vitamins such as B1, B9, B2 B12, B3. Yogurt increase the body product of cytokine, activity of phagocytic cell, antibodies, T- cell and natural killer cell, also it induced immune system against other diseases such as cancer, gastrointestinal and allergic syndrome. Caseins are the main protein in cheese; which exist in the form of aggregates after combination with colloidal calcium phosphate common knowledge as micelles of casein. Caseins in cheese are nutritionally rich due to the high supply of essential amino acids, phosphate and calcium. Samples taken from market of al-Diwaniya city about ten samples for each type, these samples cultured on SDA by use dilution method and after incubated found several types of fungi were appeared, such as Candida albicans the general average for it cell in 1 ml about 2.7×10^2(cell/ml) in samples of local yogurt, 7.6×10 (cell/ml) in samples of manufacturing yogurt, in cheese; about 1.8×10(cell/ml) in samples of local cheese and 1.3×10 in manufacturing cheese. The fungi also appeared in samples such as Penicillium notatum, Aspergillus flavus, Fusarium oxysporium, Trichoderma harzianum, the higher frequency rate was recorded in samples of local yogurt about 13.7%, 25.4%, 19.6%, 11.3% respectively.