The study evaluated coagulation properties of milk of four cow breeds used in Poland and texture parameters of rennet curds obtained from it. The research material consisted of 733 milk samples collected from two native breeds – Polish Red (n=215) and White-backed (n=229), as well as Simmentals (n=189) and Polish Holstein-Friesians (n=100) (both of the latter are breeds used internationally). The following were determined in the samples: proximate chemical composition, casein content, active acidity (pH) and somatic cell count. Milk coagulation properties (MCP) were analysed using the Lactodynamograph v2 (Foss) in terms of rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness 30 min after rennet addition (a30, mm). Curd texture parameters (fracturability, cohesiveness, adhesiveness, springiness, gumminess, and chewiness) were determined using a Zwick/Roell. Milk from native breeds, especially Polish Red, had the most favourable parameters, i.e. the shortest clotting time (16:31 min, p≤0.01) and curd-firming time (4:51 min) as well as the firmest curd after 30 min (28.04 mm; p≤0.01). Curds from milk of Polish Red cows had the lowest fracturability at the highest cohesiveness and adhesiveness (p≤0.01). Curds from milk of White-backed and Simmental cows had similar parameters, but the gels from Whitebacked milk were significantly (p≤0.05) the springiest. Milk of Holstein-Friesians had the worst clotting and texture parameters. Prolonged clotting time and curd-firming time negatively affect curd texture. Clotting time correlated negatively with curd fracturability (r = -0.457) and chewiness (r = -0.141). In turn, curd firmness after 30 min correlated positively with fracturability (r = 0.684), cohesiveness (r = 0.347), adhesiveness (r = 0.263) and gumminess (r = 0.183). Milk obtained from the native breeds and Simmental cows was shown to have more favourable coagulation parameters than that obtained from Holstein-Friesian cows. Short clotting time, high curd firmness and short curd-firming time determine favourable texture parameters in rennet curds. This milk is therefore a valuable raw material for the production of cheeses.