Total bacterial count and psychrotrophic count of raw milk samples obtained from farms, milk vendor and milk processing dairies were determined. Growth, proteolytic and lipolytic activities of the psychrotrophs in raw milk stored at the temperatures of 2, 4, and 7°C were analyzed to assess the suitable temperature for storage of raw milk with regard to psychrotrophs. The mean total bacterial count (log 10 cfu/ml) and psychrotrophic counts of raw milk samples collected from farms, milk vendors and processing dairies were 5.38 ± 0.10, 6.53 ± 0.14 and 6.25 ± 0.08, and 3.66 ± 0.05 4.96 ± 0.06 and 5.03 ± 0.11, respectively. Storage of raw milk at 2°C was found to support significantly lower growth, proteolytic and lipolytic activities of psychrotrophs and better sensory qualities when compared to 4 and 7 °C of storage for the period of up to 14 days. It can be concluded that raw milk should be stored at 2°C before processing to protect the nutritional and sensory qualities of raw milk.