Milk is well known to be a balanced diet with high nutritional values. Conversely, milk and milk products may serve as potential substrates for the growth and proliferation of a range of bacteria which in turn fatally influences public health concerns. The study was conducted in 50 milk samples collected from apparently healthy cows during the period for isolation, identification of bacterial isolate based on their morphology, staining, cultural, biochemical properties and gram staining to ascertain their identity. The results indicated that Staphylococcus aureus (34.58 %) has the highest occurrence, followed by Bacillus cereus (19.64 %), followed by Escherichia coli (15.89 %), Salmonella typhi with (13.08 %), Pseudomonas aerugnosa with (7.94 %), Klebsiella pneumonia with (5.14 %).In comparison, Enterobacter has the most minor occurrence at (3.74 %). The presence of these organisms could be attributed to dirty and unkempt behaviour of the milking process, handling and storing, which in turn will impose serious health hazards to the immediate community and consumers. To reduce the risk associated with these organisms, all personal hygiene measures and materials involved in the milking process should be sterilised and free from any form of organisms before the final approach.