The investigation included evaluation of milk obtained from 97 hf cows imported from France and 119 cb cows of local population with different share of hf breed. Milk from cows of the two populations was characterized by the proper freshness (pH value, potential acidity) meeting the criteria for purchase (PN-A-86002:1999), and a high hygienic quality (TNM, SCC) allowed to qualify them to the extra class. Physicochemical evaluation of the milk studied showed that it was characterized by chemical composition typical of each of the breeds. Higher and statistically significant (P≤0.05) fat content was stated in milk of hf cows. The level of residual constituents was also higher in milk of hf cows but it was statistically insignificant. Analysis of functional properties of milk of the cows imported from France and the local cb cows showed satisfactory technological value as the raw material in cheesemaking technology (proper RCT). As regards the heat stability and ethanol stability of milk from hf and cb cows, it showed a limited use in UHT milk and milk concentrates. The differences between discriminants for technological usability of milk samples from two breeds were statistically insignificant.