One hundred forty six raw cow's milk and dairy product samples including forty-six raw cow's milk samples collected from the dairy cows in the experimental farm of Hohenheim University and one hundred samples of dairy products (25 each of) UHT milk, plain yoghurt, fruit yoghurt and white soft cheese samples collected in their retail packs from different localities, markets and shops in Stuttgart, Germany. The collected samples were examined to determine the incidence of psychrotrophic bacteria, using standard plate count agar. The bacteriological examination showed that the mean psychrotrophic counts/mL in examined raw cow's milk, UHT milk, plain yoghurt, fruit yoghurt and white soft cheese samples were 1.9 x10 3 , 5.5 x10 2 , 1.1 x10 3 , 1.9 x10 3 and 1.7 x10 3 , respectively. could be isolated from examined samples with varying percentages (41.3, 0.0, 32.0, 40.0 and 52.0 %) & (32.6, 0.0, 20.0, 48.0 and 36.0 %) & (78.3, 0.0, 28.0, 40.0 and 64.0 %) & (28.3, 24.0, 8.0, 0.0 and 28.0 %) & (19.6, 0.0, 0.0, 0.0 and 20.0 %) & (13.0, 0.0, 0.0, 0.0 and 12.0 %) & (8.7, 0.0, 0.0, 20.0 and 8.0 %) & (4.3, 0.0, 4.0, 0.0 and 4.0 %) & (4.3, 0.0, 4.0, 4.0 and 0.0 %) & (2.2, 0.0, 0.0, 4.0 and 0.0 %) and (2.2, 0.0, 8.0, 4.0 and 0.0 %), respectively. All psychrotrophic isolates were tested for proteolytic and lipolytic activities and revealed varying percentages. Grading of raw mil The analyzed data revealed that the mean values in the examined raw milk, cream and cheese samples were (1.970, 0.492 and 1.182) ppm lead , (0.353, 0.088 and 0.212) ppm cadmium , (0.088, 0.022 and 0.053) ppb mercury, ( 0.024, 0.006 and 0.014) ppm copper and ( 1.266, 0.316 and 0.760) ppm zinc . The statistical analysis indicated that 100% of the examined samples contained lead, cadmium and mercury above the recommended permissible limits.On the other hand, all the examined samples contained copper and zinc below the recommended permissible limits. Moreover, the consumption of 200 ml.cow's milk per day contributed about 78.8, 100.9, 0.035, 0.014and 0.36%, respectively of the ADI recommended by the FAO/WHO. While the consumption of 100 gm. cream or cheese per day contributed about (9.84, 23.64), ( 12.57, 30.29), ( 0.004, 0.011),( 0.002, 0.004)and (0.05, 0.12)%, respectively of the ADI recommended by the FAO/WHO.