Even though, recommended ethanol concentration for alcohol test is 68% (v/v), different concentration levels are used to detect milk acidity which leads unjustified sample rejection. This study was aimed to investigate the compositional and keeping quality parameters of raw milk on ethanol stability. Milk samples were collected and tested for ethanol stability using different concentrations of ethyl alcohol viz. 66%, 68%, 70%, 72% and 74% (v/v). Selected samples were analyzed for compositional, keeping quality and physical properties. Result revealed that milk ethanol stability was significantly differed (P < 0.05) with milk pH, acidity and freezing point whereas electrical conductivity, resazurin test, protein, solid nonfat, total solids, specific gravity, lactose, total bacterial count, Ca and Mg were not significantly different (P > 0.05). Considering milk quality and rejection rate, use of ethanol concentration at the range of 68-72% (v/v) in the ethanol stability test could be recommended at milk reception.