The present experiment was carried out to know the effect of sodium bicarbonate on the keeping quality of raw milk. For this purpose, milk samples were collected from Bangladesh Agricultural University Dairy Farm. Initial quality of the collected milk samples were evaluated at Dairy Technology ,Laboratory of the Department of Dairy Science through some physical and chemical tests. There after .collected samples were preserved at room temperature (32-34°C) with 0.10, 0.150 and 0.20 percent sodium bicarbonate. One group was kept without sodium bicarbonate and was considered as control group. The quality of milk samples were measured at every two hours interval until upto 12 hours. and thereafter every .one hour interval until spoilage to asses the quality of milk. , Initially, colour, flavour and texture of all milk samples were normal (tom), but with progressive storage time colour, flavour and texture of all samples deteriorated gradually. The deterioration was more rapid for control samples than that of the sodium bicarbonate treated samples. Acidity percent of all samples increased gradually during storage period and the differences in acidity of milk samples in different treatments were significant (p<0.01) increased was significantly (p<0.01) more in control samples than that of the treated samples. The result of acidity test was supported by COB test. Control samples spoiled after 12 hours but that of 0.10, 0.15 and 0.20 percent sodium bicarbonate treated samples spoiled after 13,14 and 16 hours respectively. It may be concluded that NaHCO3 is the effective chemical for neutralizing the acids produced by acid producing bacteria and can be used for a short term preservation of milk under rural condition of Bangladesh where scientific cooling or pasteurization facilities are not available.