45 of raw milk samples and 58 samples of soft cheese in Assiut vicinity were investigated. The mean levels in raw milk samples were 52.87±26.947 and 70.48 ±29.854 mg/l respectively, for samples collected during cold and warm months.       Kareish cheese of street vendors and from Arab-Elmadabigh region, where sewage water is used for irrigation and drinking of animals, contained 67.143 (22.0 -132.0), and 103.2(50.0-228.0) mg/l of nitrate, while Lab white soft cheese contained 75.57 (zero – 120.0) mg/l . The high level of nitrate content in both raw milk and soft cheese was much higher than the national and international recommended levels which lead to nitrosamines formation which constitutes a hazard to human health. Thus the use of such preservatives in milk and cheese must be strictly controlled to prevent the possible formation of the carcinogenic nitrosamines.