الفهرس 
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Abstract
Milk is a rich source of vital nutrients and has many health benefits, including being high in phosphorous, calcium, potassium, magnesium, and vitamins A and B, especially B6 and B12.
Although their nutritive value and popularity, milk and dairy products frequently serve as a vehicle for the various pathogens of both human and animal origins. Due to lack of strict hygienic measures and lack of thermal treatment, these products usually harbor a variety of spoilage and possibly food-poisoning microorganisms.
The presence of bacteria in dairy products can have both positive and negative effects. Some bacteria, like Lactobacillus, are beneficial and used in the production of dairy products, while others can lead to spoilage or food poisoning.
The study aims to evaluate the bacterial status of dairy products, including food poisoning microbes like S. aureus, E. coli and B. cereus and the presence of Lactobacillus bacteria. It also investigates the effect of Lactobacillus bacteria on these microbes.