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The study was designed to analysis the nutritional and microbial quality of farm's milk and commercially processed brands milk of Bangladesh; to find out the specific source of microorganism in total milk processing and marketing. There were collected and analyzed 20 raw milk from different farms of Sirajgonj, Rajshahi, Chapainababgoan and Pabna and pasteurized and UHT milk from local shops. In the proximate analysis of raw milk, 4.1% fat, SNF 9.2%, Lactose 4.9%, Protein 3.55, Solid 0.8, corrected lactometer reading 26 were found. The processed milk contain fat 3.55%, SNF 8.24%; Lactose 3.36%; Protein 3.17%; Solid 0.7%, corrected lactometer reading 28. Adulteration test of processed milk are shown negative except for sugar and skim milk powder. During the microbial analysis of Total Coliform and Total Plate Count of the milk, it was found that there was >22000cfu /ml of total plate count in raw milk which exceeds the BDS standards while in pasteurized milk it was 7000/ml. In UHT milk the Total Plate Count was nill. It was found that, total plate count in farmer's hand was 178 CFU/ml and in milking pot it was 94 cfu/ml. Total coliform count in farmer's hand was 44 CFU/ml and in milking pot 27 CFU/ml. Finally we can conclude that raw milk is high in nutrients than processed milk and free from any adulteration but from the microbial point of view processed milk are almost free from any microbial contamination and are very safe to drink than raw milk. [ABSTRACT FROM AUTHOR]