ABSTRACT The study was conducted to investigate the handling practices and microbiological quality of raw cow’s milk in and around Bair Dar city. The data were collected through semi-structured questionnaire, focus group discussion and laboratory analysis of raw cow’s milk. For this purpose a total 212 respondents were randomly selected to assess raw milk handling practices and major constraints of milk hygiene. Moreover, 80 milk samples were collected for platform tests and to analyze the microbiological quality of milk. The laboratory analysis was done in Bahir Dar University school of Food and Biochemical Technology laboratory from December 2017 to January 2018. The result of the study revealed that, the milking methods of dairy farmers was hand milking with milking frequency of twice (90.1%), and once (9.9%) a day. On the other hand, only 28.3% of households were found practicing cleaning of the milking barn. There was statistically significant difference (p<0.05) between milk producers who wash their hands before milking (85.8%) than that of milk producers who do not wash (14.2%) their hand before milking. Besides, this study revealed that, only 36%, and 23.1% of dairy producers washed udder and teat in urban and peri-urban production systems, respectively. Majority (85.9%) of milk producers weren’t practicing drying udder and teats after washing whereas, only 14.1% milk producers were practicing to dry udder and teats with individual towel (4.7%) and common towel (9.4%). Significant number of milk producers (47.8%) and (68.8%) used gourds as milk storage equipment in peri-urban and rural area, respectively while plastic container was dominant (84%) in urban production system. In this study, it was observed that lack of potable water as a major bottle neck that hampered milk quality (index=0.167), followed by lack of knowledge (index=0.153), poor hygienic condition (index=0.116) and absence of quality based payment system (index=0.11). Based on the result of platform test on milk quality, out of the total collected and tested milk samples 13.8% were positive with clot on boiling test and 22.5% of samples had positive result with alcohol test which indicates the alcohol test is more sensitive than the clot-on-boiling test. There was a significance difference (p<0.01) in colt on boiling test and (p<0.05) in alcohol test amongst production systems. The highest (0.235±0.008) titratable acidity of raw cow’s milk was observed in rural areas. The overall mean coliform count, standard plate count, yeast and mold count and staphylococcus aureus count of raw milk produced in the xix area were 4.95±0.18 log10cfu/ml, 7.11±0.13 log10cfu/ml, 4.12±0.14 log10cfu/m and 3.36±0.11 log10cfu/ml, respectively. The milk samples collected from rural area, cooperatives, unwashed udder, gourd container and unwashed hands revealed poor microbiological quality and are far below milk quality standards. Generally, the hygienic practices of dairy farmers in the study area was poor, hence the milk was contaminated with various microorganisms. Therefore, stainless steel milk handling utensils, cooling system, health package and an educational program targeted at behavioral changes on water and milk hygiene are highly warranted. Key words; Raw milk, milk handling practice, microbial count