The milk is a nutrient rich liquid food produced by mammals in their mammary glands. The milk serves as a primary food for the young ones and as a food supplement for the adults. In human beings, the use of milk had found nearly about 9000 BC to 7000 BC. The first milk used was of cattle, goat and sheep. In India, the first reared cattle were supposed to be of Zebu breed almost 8000 years ago. It was completely domesticated for obtaining milk. The milk quality can be assessed by measuring its different parameters like pH, water %, fat, SnF, total proteins, specific gravity, somatic cell count, casein protein, lactose content, ash content, minerals and other vitamins content, etc. These parameters vary with the habitat, food and feeding habits, type of barn, no. of calving, milking period, etc. In the present study, different physico-chemical parameters (temperature, pH, fat, SnF, total protein and specific gravity) of milk of buffalo, cow and goat (2 breeds each) was tested to assess the differences within themselves. Present study was carried out from March 2022 to April 2022 to compare the various physico-chemical parameters of milk. The selected sampling sites for milk collection were Karjat (S1), Kuldharan (S2), Rashin (S3) and Khed (S4). These sites show much variation in overall climate, domestication methods and food material hence the physico-chemical parameters show changes among them.