The objective of this study conducted from july to october 2013 in Bobo-Dioulasso,Burkina Faso was to evaluate if these collected milk can be stored for a determined time at the state believed without deteriorating. Three hundred samples divided into 600 aliquots of 30 mL of raw milk were analysed after storage at room temperature and in the refrigerator at +4 °C. Milk composition was determined using infrared (FMA, Miris AB, Sweden, 2001). The bacteriological analysis focused on Lactobacilli, Coliforms, Staphylococcus and Psychrotropic. The data were subjected to the analysis of the variants (software SPPS 18 version). Means were compared by Newman- keuls test for p < 0, 05. The results showed variation of the nutritional value of raw milk after 24 h at room temperature compared to immediately analysed. The Lactobacillis, Coliforms and Psychrotropic have not significantly changed during the period. On the other hand, the rate of Lactobacillis increased after 48 h at room contrasting with a decline in the rate of Escherichia coli package. When the retention time exceeded 120 h at +4 °C, there was a significant decrease in the nutritional value of milk. Different bacteria rate has not significantly varied between 24 and 168 h +4 °C conservation explaining a direct action of the storage on these milk temperature. Thus, milk collected in Bobo-Dioulasso can be stored at +4 °C in the refrigerator for 07 days without deterioration of nutritional value if the initial bacterial load does not exceed 103 cfu/mL.