Milk is a complex biological fluid whose composition varies significantly due to genetic, physiological, and environmental factors. Among these, cow breed plays a pivotal role in determining milk composition, which in turn influences the yield, processing behaviour, and quality attributes of dairy products. This paper examines the impact of different dairy cow breeds, both indigenous and exotic, on milk composition and its subsequent effect on the quality of dairy products such as cheese, yoghurt, dahi, butter, ghee, and paneer. Evidence from multiple studies indicates that while exotic breeds such as Holstein Friesian and Jersey are characterized by higher milk yield and are better suited for industrial-scale processing, indigenous breeds produce milk with superior functional and sensory properties, which are particularly beneficial for traditional dairy products. The article highlights the importance of breed-specific milk utilization and emphasizes the need for conservation and strategic use of indigenous genetic resources to ensure sustainable and diversified dairy production systems.
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