The level of aluminium was evaluated in raw milk sold in markets and the effect of Kitchen aluminium utensils on aluminium content of milk during boiling and storing at 4^oC for different periods, the amount of aluminium was determined by atomic absorption spectrophotometry. The aluminium concentration in raw milk samples ranged from           0.1 to 1.7 with a mean of 0.84ppm, these values are below the tolerable daily intake (1mg/kg of body weight per day)which has been established by an international committee of experts under the auspices of the world Health Organization and the Food and Agricultural Organization of the united nation, the  results showed that the increase in aluminium due to migration from aluminium and stainless steel utensils during boiling and storage of milk was relatively low.