Abstract: More and more researches are paying attention to the microorganism distribution of the local raw milk and fermented dairy products in Tibet todays, and most of works focus on lactic acid bacteria and yeast. In this paper, the distribution of lactic acid bacteria and yeast in Tibet local milk and dairy products was discussed in detail, including the status quo of lactic acid bacteria and yeast in raw milk, Qula and Tibet kefir milk product. At last, the trends were analyzed.