The quality of milk was being affects during milking, handling, collections, processing, and transportation, storage and selling at shop, adulterants and consumption. The purpose of this study was to assess the quality of raw and pasteurized milk samples collected from dairy product vendors in Addis Ababa, Ethiopia, in terms of physical, chemical, and microbial properties, as well as adulteration, and to assess their adherence to Ethiopian standards. A cross-sectional laboratory study was conducted. Sample were collected through stratified random sampling technique were used to collect both pasteurized and raw milk from dairy product vendors at four sub-city expansion sub city (Yeka, Lemikura,) sub city center (Kirkos and Arda) A total of 30 raw and 30 pasteurized milk total 60 samples were tested. The findings show that the overall means of tested parameters for the total sample of raw milk of pH,TA ,SG, Fat, Lactose, Protein, SNF, Ash and TS was 7.08 ±0.07, 0.20±0.01 and 1.06±0.02, 3.80±0.18, 4.36±0.08,2.91±0.05, 8.06±0.11, 0.58±0.01 and 11.85±0.21 respectively and for pasteurized milk7.11±0.06,0.16±0.01,0.93±0.02,2.89±0.06,3.65±0.15,2.57±0.05,7.03±0.14,0.52±0.01and 9.92±0.19 respectively. and the overall means (Log10cfu/mL) of tested parameters for the total sample of raw milk of Total Aerobic Mesophilic Bacteria Count, Coliform Count and Escherichia Coli was 6.76±0.11, 3.11±0.18 and 0.24±0.13 respectively and for pasteurized milk 6.76±0.11, 3.11±0.18 and 0.24±0.13 respectively. For raw milk 90 %TAMBC, SNF 63.3% and TS 73.3% and Pasteurized 93.3 TAMBC, SNF 100%, TS !00% and 90 %Coliform out of ES. Also, for raw milk 90%PH, 47%TA and 93%SG and Pasteurized milk 83%pH and 93%SG out of ES. On other parameters, the assessment of adulteration levels yields concerning results, with all raw milk samples exhibiting adulteration. Specifically, salt, formalin, starch, and water were found in 13.34%, 33.34%, 16.67%, and 56.67% of the samples respectively and for pasteurized milk samples exhibiting adulteration Specifically, salt, formalin, starch, and water were found in 20%, 33.34%, 23.34%, and 100% of the samples respectively. This study emphasizes the critical and ongoing need for an effective and dependable quality control system to monitor milk production, processing, and consumption. To ensure the production, processing, and consumption of safe and uncontaminated milk in Ethiopia, it is urgently necessary to strengthen regulatory measures for primary and secondary milk, improve processing facilities, and raise awareness among vendors, farmers, and consumers and the governments should take more actions to keep the quality of the milk. Keywords. Physicochemical composition, adulteration, Raw milk, Pasteurized milk, Petri film