A total of 90 random samples of raw cow's, buffalo's milk and UHT milk (30 samples each), from different street vendors, dairy shops and supermarkets in Assiut city, Egypt during the period from April 2018 to march 2019 were collected in a clean, dry and sterile containers, and transferred to the laboratory with a minimum of delay, whereas they directly examined or held in the refrigerator until time of examination. Each milk sample was mixed thoroughly before being divided into 3 sub-samples. The first was used for detection of heat treatment, the second was used for compositional quality evaluation and the third was used for detection of preservatives. The results show that all samples were in raw state and the most prominent types of adulteration were addition of water in different percentages, partial skimming or both and adding salicylic acid and Hydrogen peroxide as preservatives  to the examined samples of raw cow's and buffalo's milk. UHT milk appear as the most save milk for use due to its free from any adulteration and preservatives. The methods of adulteration and healthy importance of it were discussed.