Milk is a fundamental and versatile dietary source, providing essential nutrients and serving as the primary food source for mammalian offspring. In addition to milk, many dairy products like butter, yoghurt, ghee, curd, cream, kefir, cheese, condensed milk, etc. have been produced and consumed around the globe. The screening and identification of bacteria and fungi in different milk products play a crucial role in ensuring their quality, safety, and shelf-life. This study aimed to characterize the microbial content of various milk products, including butter, yoghurt, curd, yakult, ghee, and milkmaid. he results revealed the presence of diverse bacterial and fungal species in each milk product. The most prevalent bacteria included Enterobacter sp., Bifidobacterium sp., Brevibacterium sp., Lactococcus sp., Providencia sp., Lactobacillus sp., Xenorhabdus sp., Proteus sp. Some are responsible for fermentation in yoghurt and curd whereas some milk products exhibited the presence of potential spoilage microorganisms, which might impact the products' quality and safety. Fungi, viz., Aspergillus, Mucor, Cladosporium, Rhizopus, and Yeast sp., were also identified in certain samples, highlighting the importance of monitoring fungal contamination in dairy products. Overall, this study provides valuable insights into the microbial composition of different milk products and emphasizes the significance of regular monitoring and quality control measures to ensure consumer safety and product integrity.