Background: Mankind have been consuming milk and dairy products for tens of thousands of years. Therefore, the aim of this research was to examine pathogenic microbes in dairy products in the Egyptian market and the effect of these microbes as well as the effect of environmental factors. Methods: A total of 225 milk product samples were collected in three months period for four kinds of milk products: All samples underwent chemical analysis with Lactoscan in addition to microbiological analysis with the pour plates method, total plates counts, calculation of total and faecal coliforms,Spore forming bacteria,Psychotropic bacteria and thermo bacteria were determined.  Results: From 225 specimens of dairy products, the average levels of fats, crude proteins, ashes, and total solids were 5.740.78%, 4.710.52%, 0.590.14%, and 14.691.27%, respectively. Brucella was detected in 2.22%, E. coli in 1.33%, S.aureus in 0.44% and Salmonella in 0.89% of the total examined samples. Cheese samples contain the highest concentrations of AFM1 with mean values of 3.51 ± 0.34 and 2.79 ± 0.46 μg/Kg in Yogurt and Milk, respectively. Conclusion: The microbiological parameters of milk products in this study showed mild levels especially among street vendors' samples. It is recommended that good hygienic practices and regulations, enforce monitoring of milk on regular basis at each channel should be performed.