Milk and dairy products contain several vitamins that contribute to nutritive values. The levels of vitamins in milk products are affected by several environmental factors and processing conditions. The aim of the present study was to explore the status of vitamins of some milk products in the local market. Two HPLC methods have been developed. The first was for the simultaneous determination of retinol, β-carotene and α-tocopherol and the second for the determination of thiamin (B1), riboflavin (B2) and pyridoxine (B6).