A total of thirty random samples of rural house made dairy products namely; Kareish Cheese, Butter, Cream, Whey and Buttermilk (laban khad) were investigated for their microbial quality. It was found that Total  Bacterial Count (TBC) were 14.7 x10⁶, 4.11x10⁶,4.3x10⁶, 4.2x10⁷ and 1.3x10⁸ cfu/g for Kareish Cheese, Butter, Cream, Whey and  Buttermilk samples, respectively. The average values of Lactic Acid Bacteria (LAB) were 3.4 x10⁷, 1.3 x10⁶, 2.7 x10⁵, 7.2 x10⁷, and 3.1 x10⁸ cfu/g in the same respect. Coliform bacteria was detected in all  examined products with The average count of 10⁶-10⁷, 10⁷-10⁸, 10⁷-10⁸, 10⁵-10⁶, and 10⁵-10⁶ cfu/g of investigated product samples in the same respect. The average values of anaerobic spore formers bacteria were 10²-10³, 10³-10⁴, 10³-10⁴,10³-10⁴,and 10³-10⁴ cfu/g of investigated product samples in the same respect