The aim of this work is to research milk and kefir microbiological indicators according to microbiological risk factors in the milk processing company A. Work tasks: to analyze drinking milk, ultra high temperature pasteurized milk and kefir descriptions and factors of the risk in technological process schemes; microbiological factors of the risk control schemes; samples of these products microbiological indicators according to company’s self-control plan. Conclusion: The main microbiological risk factors in drinking milk is total bacterial count, coliform bacteria, Salmonella; in the kefir – coliform bacteria, yeasts and moulds. Principals control points in drinking milk, ultra high temperature pasteurized milk and kefir technological schemes are: reception of the raw cow’s milk; freezing of the raw cow’s milk, storage and keeping; pasteurization of milk and freezing, pasteurized milk compound storage and keeping; milk warming, deaeration, homogenization, sterilization and refreshing (only for ultra high temperature pasteurized milk); repeated thermal treatment, cooling up to inoculation temperature (only for kefir); inoculation and incubation (only for kefir); storage. In the company’s A self-control plan preview principal control points microbiological risk factors are controlled by keeping a check of heating and freezing stages temperature and duration, monitoring of microbiological parameters are made not less than 4 times per year. Coliform bacteria and total bacteria... [to full text]