Activation of the natural milk lactoperoxidase system (LPS) and a simple means for evaporative cooling (EC) were tested on three small dairy farms in a rural area of Kenya. Lactoperoxidase activation was accomplished by adding pre-weighed quantities of sodium carbonate peroxyhydrate (0.04 g/l) and sodium thiocyanate (0.03 g/1) to 51 quantities of freshly collected bovine milk. Containers were covered with two layers of jute fabric which was thoroughly saturated with water to enhance natural cooling by evaporation. The experiment included four storage treatments: (1) untreated control, (2) LPS, (3) LPS/EC, and (4) refrigerated control. The storage time at outdoor ambient temperatures ranging from 14 to 20°C was 20 to 22 h. Milk quality was estimated by standard plate counts, coliform counts, the 10-min Resazurin test, and total acidity. The experiment was replicated six times. Refrigerated storage resulted in excellent quality milk, followed by LPS/EC treatment. The latter was adequate to produce milk considered to be acceptable for processing after 20 to 22 h in 13 out of 18 cases. LPS treatment alone was not adequate. Sensory analysis of LPS/EC milk that was subsequently pasteurized revealed acceptable flavor. The LPS/EC treatment has potential for reducing milk spoilage and increasing the supply of marketable milk in countries which lack facilities for refrigerated cooling.