Processed milk is popular due to the nutritional benefits it provides, but it can be subject to microbial contamination during processing, packaging, storage and distribution, which could cause potential health risks to the public. This study evaluated the microbiological quality of milk products marketed in the Ilorin metropolis of Kwara state, Nigeria, which is commercially processed. Specifically, the study identified the presence of bacteria and their morphology and Gram stain. An experimental design method of laboratory type was used. Standard microbiological methods were used to determine the composition of two retail milk samples that were commercially processed. Bacterial isolation was done in nutrient Agar and MacConkey Agar both under aerobic and anaerobic condition. Pure isolates were identified on the basis of their Gram reaction and cellular morphology by Gram staining and microscopic examination. Overall, seven isolates of bacteria were recovered in the analysis. Three (42.9%) were Gram-positive, three (42.9%) were Gram-negative and one (14.2%) could not be conclusively classified by Gram staining. Gram-positive isolates were found mainly on MacConkey Agar under aerobic conditions, and were in the form of clustered cocci and short cocci and long rod. The gram-negative isolates were principally found on Nutrient Agar, both aerobically and anaerobically, and were generally described as short rods and clusters of cells. Both Gram positive and Gram negative bacteria were detected suggesting that processed milk products sold inside the study area is still prone to microbial contamination even after processing. Based on the study, it is concluded that substandard hygienic practices in the processing, packaging, transportation and retailing of commercially processed milk can affect the microbiological quality of such milk. To enhance the safety of processed milk and minimize potential public health risks, it is recommended that there is regular microbiological surveillance, good manufacturing practices, improved storage conditions and strengthened regulatory monitoring. Enumeration of microorganisms and biochemical identification and molecular techniques should be included in future studies in order to achieve a comprehensive characterization of the bacterial isolates. Keywords: Processed milk; Microbial contamination; Gram-positive bacteria; Gram-negative bacteria; Food safety.