In this research, both microbiological and physico-chemical qualities of commercial yogurts offered for consumption in the university dining hall were examined. For this purpose, a total of 120 yogurt (plain) samples were taken. On average, log10cfu/mL total mesophilic aerobes were detected as 8.17, total psychrophilic aerobes as 3.97, LLP 5.76, lactic streptococci 6.22, Enterobacteriaceae 1.89, coliforms 1.23, E. coli 0.08, Staphylococcus-Micrococcus 2.33, yeast-mold 4.05. Coagulase (+) S. aureus bacteria were not found. pH was 3.80, acidity (%g l.a.) was 1.18, fat was 2.75% and dry matter was 10.26%. In all samples (100%), starch and peroxidase tests were negative and heat treatment control tests were positive. According to TS 1330 Yogurt Standard, 114 (95%) samples of LLP, 93 (77.5) samples of lactic streptococcus, 120 (100%) samples of yeast-mold, 9 (7.5%) samples of E. coli, 120 (100%) samples of fat and 120 (100%) samples were not suitable for consumption in terms of dry matter amounts. As a result, it was concluded that competent authorities should expand their scope of control in order to prevent risks that may arise in terms of public health.