The coagulation properties (RCT and Curd firmness) of milk from triple cross cows (Holstein x Jersey x Kankrej) and Jersey breeds were previously typed for their κ-casein genotypes. In tripple cross cows, the κ-casein genotypes resolved were AB and AA, whereas in Jersey cows these genotypes were BB and AB. The milk was analysed for its composition and coagulation properties (RCT and curd firmness). It was observed that the milk having κ-casein BB/AB genotypes was better for coagulation properties than κ-casein AA and control milks irrespective of breed. Milk having κ-casein BB/AB genotypes was found to be superior in giving desired curd characteristics as compared to milks containing κ-casein AA genotype and control.