Summary: We know that milk has been known as a suitable peripheral culture for growing different kinds of microorganisms such as spices of salmonella, staphylococcus, E.Coli, coliform and may cause contamination in producing cheese . The purpose of my study is investigation the rate of contamination in pitcher cheese with mentioned microbes in West Azarbayjan Iran. From 42 samples of cheese 4 samples showed contaminating by positive staphylococcus aureus coagulase, 21 samples showed contaminating by coliform and 17 samples showed E.Coli . 7 samples showed contaminating by streptococcus...