Seeing how most milk sellers ferment and sell their milk products to consumers, Godwin set out to determine milk microbial quality and hygiene in Kicukiro district, Rwanda. Out of curiosity he wanted to : *To identify bacteria pathogens in milk collected in Kicukiro district*To compare milk quality among the sectors of Kicukiro district*To compare the quality of milk processed by industries and milk processed at home*To compare the level of hygiene employed by milk sellers before delivering milk to consumers. This is not a story that is being told, it is a detailed research conducted in one of the districts of Rwanda (Kicukiro district) through four different microbial techniques which include; milk culture, total bacterial count, Gram staining and biochemical tests. This is a book that can be read within one hour and you will be equipped with the knowledge you have been seeking for about the quality of fermented milk and dairy products. Are you a researcher? Or you are writing your project, this book is also a guide and a stepping stone for you.