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This study assessed the effect of storage period and storage condition on composition and microbial load of milk. Three thousand millitres of fresh milk was collected from a white Fulani cow  reared on extensive system. The milk collected was divided into three (3) treatments. Each treatment consisting of twenty four (24) replicates. Each treatment was placed under different condition of storage: Freezer (-20^oC), Refrigerator (8^oC) and Room temperature. Each week, three replicates were taken from each treatment and analyzed for the protein content, fat content, total solids, moisture content and ash content (all in percentage). Also, the Titratable acidity, Total viable bacteria count, Coliform count and Total yeast and mould count were evaluated. Results showed that there was no significant (p<0.05) change in percentage total solids, moisture content, protein content, fat content and ash content of milk samples stored in the freezer for the first three weeks of storage after which there was significant (p<0.05) change in all parameters except for percentage fat content. Milk samples stored in the refrigerator recorded a decrease in percentage total solids, percentage protein content, ash content and fat content while percentage moisture content increased. The changes observed in milk samples stored at room temperature were similar to the changes recorded in samples stored in the refrigerator but the changes at room temperature was pronounced. The microbial load of milk samples stored in the freezer recorded a sharp decrease while microbial load of milk samples kept in refrigerator and room temperature showed an accelerated increase. It can be concluded that storage of milk at room temperature leads to high and rapid degradation of milk quality. Refrigeration as a condition of storage for raw milk is not an effective way of preserving the quality of milk. Therefore, milk should be stored in frozen condition to prevent microbial multiplication and preserve milk quality.