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Milk is an important food due to its nutritional value and wide consumer base. The microbiological and chemical quality of milk is of critical importance for consumer health. In this study, the effects of Escherichia coli ATCC 25922 inoculation and the natural antibacterial agent propolis on the physicochemical properties of milk were investigated. For this purpose, E. coli ATCC 25922 pathogen strain was inoculated into pasteurized and UHT milk at a concentration of 4 log cfu/mL and ethanolic propolis extract was added at 1%, 2% and 3% concentrations. Some physicochemical properties (color (L*, a*, b*), pH and brix values) of milk were investigated depending on time (0-30 minutes) at 25 C. It was determined that the L* value of 1% EEP addition (86, 95) to pasteurized milk was higher than 2%(81, 07) and 3% EEP (82, 66) addition. The addition of 1% EEP increased the pH value in both milk samples, the addition of …