The present work consists on the one hand in identifying the different strains of lactic acid bacteria existing in ewe’s milk, by isolation and purification, so, to study their physiological, biochemical and technological properties. The operation of isolation and purification, as well as the various physiological and biochemical tests permitted us to identify 10 strains of lactic acid bacteria from ewe’s milk which were represented by 50% of lactobacilli such as Lactobacillus delbrueckii ssp. bulgaricus and 50% of lactococci such as Leuconostoc mesenteroides. Strains were screened for their acidifying, proteolytic and antibioresistance activities. They present some variable technological properties according to their acidifying and proteolytic activities. Strains of Lactobacillus delbrueckii ssp. bulgaricus and Leuconostoc mesenteroides exhibited the highest acidifying activity. All identified strains show an important proteolytic activity, with the exception of the strain Leuconostoc mesenteroides, that doesn't present any activity of this kind. The survey of the atibioresistance of the strains permits to signal their sensitivities obvious to the different used antibiotics. With regard to the microbiological analysis of the ewe’s milk this one underlines the middle presence of total germs (46.105 ufc/ml). Yeasts and fungi are negligible (30 ufc/ml), whereas, the presence of total coliforms is considerable (200 ufc/ml), the number of fecal streptococci was (57 ufc/ml) on average, staphylococci (15 ufc/ml), by relating no contamination by salmonella has been signaled. The physico-chemical analysis of milk raises a relatively weak acidity (18 °D) on average, a middle rate of fatty acids (6.45%) and a weak rate of nitrogen matter (3.5%). The results obtained reveal that the milk of sheep is a complete food of a biologic and technological interest, notably by the presence of necessary lactic strains for the food industry as the manufacture of yogurt and cheese.