The ability of Lactobacillus rhamnosus to remove some heavy and trace metals from milk through fermentation was investigated. For this purpose, one hundred samples of raw milk, fermented milk, kareish cheese and ice cream were initially screened fordetection of cupper, zinc, lead and cadmium. Different concentrations were obtained and compared with some national and international findings. Upon milk fermentation with probiotic strain Lactobacillus rhamnosus, reduction was achived in the examined metals with the following percentages, Cupper 6.8%, Zinc 79.65%, Cadmium 21.62% and Lead 22.58%. The reduction in heavy metal residues declared the health benfits from the use of Lactobacillus rahmnosus and protection of Egyptian population from the risk of heavy metals exposure from milk and milk product consumption. Probiotic strain Lactobacillus rahmnosus could be a promising solution for lowering the milk content of toxic metals and decrease the exposure to heavy metals from milk consumption.