Staphylococcus aureus is one of the commonest aetiological agents of bacterial diseases. Food intoxication by S.aureus was listed as the third etiology of food intoxication all over the world. The current study was designed to record the prevalence of S. aureus in milk and some dairy products. A total of 200 samples consisting of (25 raw cow's milk, 25 raw buffalo's milk, 50 kareish cheese, 25 small scale ice-cream, 25 large scale ice-cream, 25 small scale yoghurt and 25 large scale yoghurt samples) were collected from dairy shops and street vendors in Beni-Suef Governorate, Egypt. The prevalence rate of S. aureus was 13 (52%), 16 (64%), 34 (68%), 20 (80%), 6 (24%), 22 (88%) and 9 (36%) with an average count of 1.62×10⁸ ± 9.5×10⁷, 7.88×10⁷  5.19×10⁷ CFU/ml, 8.68×10⁷  2.61×10⁷ , 6.64×10⁷  3.29×10⁷ , 6.52×10⁵  4.41×10⁵ , 3.67× 10⁶    1.68 × 10⁶ and 5.27×10⁵  3.45× 10⁵ CFU/g in the concering samples, respectively. The molecular results confirmed that 30% of the examined S. aureus strains were enterotoxigenic by PCR technique as carried one or two SE-genes. High S. aureus counts in milk and milk products constitute a public health hazard to the consumers and emphasizes the need for improved hygienic standards.