This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.