The aim of this study to determine sorbic and benzoic organic acids as preservatives in some dairy products. Therefore, 120 dairy product samples of feta cheese, processed cheese, milk powder and butter (30 for each) were  collected from supermarkets and examined for  the presence of sorbic and benzoic acids using high performance liquid chromatography. The results revealed that sorbic acid concentration in feta cheese samples ranged from 211.2 to 1330.4 ppm with mean values 631.42 ± 50.44. Of the toal, 3 samples (10%) were exceeding the permisable limits of NFSA decree 4/2020 and codex standard 192/2019 (1000 ppm). In addition, sorbic acid detected in  the examined processed cheese samples with concentration ranged from 599.65 to 2884.43 ppm with mean value 1105.43 ± 92.75, and  all positive samples were within the permissible limit set by NFSA decree 4/2020 and codex standard 192/2019(3000 ppm). While, sorbic acid is not detected in any milk powder and butter samples. On the other hand, benzoic acid was not detected in all examined samples. Because of the well-established hazardous consequences of these compounds by public health agencies, the findings underline the significance of more stringent monitoring of these preservatives.