Milk has an important position in terms of human health with its various nutrients and active compounds. Various dairy products and production technologies are increasing day by day in order to provide more nutritional benefits from milk, to increase the duration of use and to produce functional products. Milky desserts in the dairy products group are economical, high nutritional value and easy to digest foods. There are many types of milky desserts that differ from each other in terms of taste, appearance and texture. Some of the most well-known dairy desserts in Turkish culinary culture are custard (muhallebi), rice pudding (sütlaç), a milk puding with coconut (keşkül), white pudding with blackened surface (kazandibi), chicken breast pudding (tavukgöğsü) and rice wafers stuffed with nuts (güllaç). Dairy desserts are ideal products for the growth of microorganisms due to their composition, pH and water activity values that allow microorganisms to grow rapidly. As in dairy products such as yogurt, cheese, kefir, milk powder, ice cream, etc., the level of microorganisms in desserts using milk can increase during production, storage, transportation and presentation to the consumer if the required hygienic conditions are not followed. This situation negatively affects both the sensory and microbiological quality of the products. When milky desserts are produced under unhygienic conditions, microorganisms such as yeast, mold, spore-forming bacteria, etc. can manifest themselves with the presence of various metabolic by-products and cause visible changes in color or texture, as well as odor and taste changes. In addition, food can be contaminated with various food pathogens such as Staphylococcus aureus, Bacillus cereus, Salmonella spp., Escherichia coli and Listeria monocytogenes. These pathogenic microorganisms cause food poisoning and consequently lead to various diseases and, in more serious cases, health problems up to death. Staphylococcal enterotoxins and Salmonella are sought as food safety criteria in all kinds of ready-to-eat (cooked) desserts in the Turkish Food Codex Regulation on Microbiological Criteria 1.13.4. In determining the general contamination level in milk-containing foods, it is important to investigate the pathogenic bacteria that cause food poisoning in addition to the search for microorganisms with hygiene index characteristics (such as coliform group) and total bacteria in order to determine the health risk that may occur due to these foods. In this review, studies on the microbiological quality of milky desserts are included.