Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.12%, 2.11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be predominantly mesophilic lactococci, and homofermentative lactobacilli. The mean Lactococci and lactobacilli counts were 1.3 x 108 and 2.4 x 106 /ml respectively. The main microbial types involved in the manufacture of Omani laban were Lactococcus lactis ssp lactis, Lactococcus lactis ssp lactis biov. Diacetylactis, Lactococcus lactis ssp Cremoris, and Lactobacillus plantarum. Leuconostoc species were present in low proportion compared to other lactic acıd bacteria. All Laban samples contained high yeast numbers and were highly contaminatcd with coliforms, and fecal coliforms.