The present study was conducted to investigate the chemical, physiochemical and microbial characteristics of pasteurized milk samples obtained from selected markets in Wad Medani city, central Sudan, and to compare these characteristics with the international standards. The pasteurized milk samples included two brands, Capo and Best. The contents of moisture, protein, fat, and lactose of pasteurized milk samples ranged: 86.90 ± 0.27-87.60 ± 0.26%, 3.21 ± 0.08-3.82 ± 0.16%, 3.82 ± 0.24-4.37 ± 0.55% and 4.01 ± 0.18-4.84 ± 0.19%, respectively. The results showed insignificant differences (p ≤ 0.05) in content of fat, ash, pH and titrable acidity of the samples. All pasteurized milk samples contained appreciable amounts of minerals; however there were significant differences (p ≤ 0.05) in minerals between these samples. The results also indicated that the moisture, protein and fat contents were within the international standards, while the, ash and lactose are higher than these standards.