Sixty random raw milk, kariesh cheese and Processed cheese samples (20 sample of each) were collected from different markets, groceries, villages and dairy farms of Sharkia governorate and examined for their bacteriological quality.1- Concerning the staphylococci count, the mean value in examined raw milk, kariesh and processed cheeses samples was 1.0x107, 5.0x105and 7.5x103, respectively. Meanwhile, Staph. aureus was isolated from 15.00, 20.00 and 0.00 % of the examined samples, re2- On other hand, enterococci mean count was 5.0x105, 26.0x104 and 7.1x104 in the examined raw milk, kariesh and processed cheeses samples. Enterococcus faecalis mean count was 24.0x104, 41.0x104 and 41.0x104 in the examined samples, respectively. While, 3- The total aerobic spore formers mean count in the examined raw milk, kariesh and processed cheeses samples was 45.0x104, 6.9x105 and 36.0x105, respectively. In raw milk,13 isolates were identified as 7 aerobic spore formers, Bacillus cereus (7.7%), BacThe sanitary and public health importance for isolated microorganisms as well as their control measures were discussed to improve the quality of raw milk, kariesh and processed cheeses to safe guard the consumers from infection.