In this research, forty five strained yogurt samples belonging to nine different trademark produced in Konya were analysed for the microbiological characteristics (coliform bacteria, E. coli, yeast, mould) with respect to the Turkish Food Codex Communique on Fermented Milk and for the chemical characteristics (dry matter, fat, titratable lactic acid, salt)_with respect to the Alimentary Products Law. Coliform bacteria, E. coli, yeast and mould counts were <3-150, <3-11 MPN/g, <10-6.5x105 and <10-2.4x104 cfu/g in the samples, respectively and two trademarks for coliform bacteria and E. coli counts, all trademarks for yeast and mould counts were not suitable in the Communique on Fermented Milk criteria. Values of dry matter, fat and lactic acid content of the samples were 19.06-32.54, 7.016.2 and 1.53-2.25 percent respectively and none of the samples were contained salt. All of the samples were taken for fat category and were suitable for the Alimentary Products Law. In conclusion, the results indicate that characteristics of strained yogurt produced in Konya were varied in quite wide range and strained yogurt produced from some company possesses a risk for public health and some company has not been possessed of hygienic conditions.