Streptococcus thermophilus phages pose a major threat to the production of many fermented dairy products. As new Streptococcus thermophilus phages have been continuously discovered and isolated during dairy fermentation, knowledge of the physiological characteristics and infection mechanism of Streptococcus thermophilus phages has gradually been improved. Understanding their biodiversity and determining their interaction with the host can provide a theoretical basis for the control of phages in the dairy industrial environment. This review summarizes the classification of Streptococcus thermophilus phages, the adsorption receptor and receptor binding protein of Streptococcus thermophiles and the molecular mechanisms of phage infection in order to provide useful information for the study and control of other Lactobacillus phages.