Stenotrophomonas maltophilia is an emerging worldwide, multi-drug resistant, opportunistic respiratory tract pathogen causing severe economic losses in milk production as well as deterioration of dairy products. So we collected a total of 210 samples of farms milk, dairy shops milk, Damietta cheese, ice cream, yoghurt, cooking butter and cream and found that the highest incidence was in ice cream (80%) followed by ice cream (66.67%), while the lowest incidence was in Damietta cheese (3.33%). S. maltophilia was inoculated in milk and found that the pathogen can survive for 30, 30, 28, 30, and 8 days in the inoculated ice cream, butter 0% salt, butter  3% salt, cheese 0% salt, cheese 6% salt respectively, and measure count, pH, salt for 30 days.