The study examined the quality of some yoghurt processed and sold in Bauchi Metropolis. Proximate analysis was carried out on three commercially available brands of yoghurt sample (%Moisture; 84.2 ± 0.2, 83.2 ± 0.2, 70.5 ± 0.3), (% ash; 0.63 ± 0.00, 1.94 ± 0.00, 0.56 ± 0.00), (% total solids;15.7, 16.8, 29.4), (% fat;0.38 ± 0.05, 5 ± 0.05, 20 ± 0.03), (pH; 4.6, 4.5, 4.3), (mineral component: Ca:0.036, 0.016, 0.038, Mg; 1.505, 1.75, 1.52), (protein; 42.35, 40.6, 41.6), (carbohydrate; 8.41, 6.48, 5.66), (non-fat solid; 0. 7, 5.6, 9.4) and (microbiological; 4*10^-5± 0.3, 376*10±0.01). The pH value of the samples ranged between 4.3-4.6 which were within the range for yoghurt marketed in the areas. There was marked variation in fat content of the product. The moisture content were within the range. Microbiological analysis indicated that Abdul yoghurt sample had the highest bacterial count. Yoghurt manufacturers need to improve on physiochemical analysis for better consumer acceptability.