The coagulation properties of milk from dairy farms of different scales in Beijing and its surrounding areas such as Shandong were investigated in this study. Analyses were carried out with physiological factors (age, parity and lactation stage) and environmental factors (season, raising condition) affecting milk coagulation. The results showed that milk coagulation properties induced by fermentation or rennet were strongly related to milk source. Milk coagulation properties decreased with the extension of cow’s age and parity and were poorer during middle lactation stage. Coagulation properties reached the peak point in fall and winter among the four seasons. Large-scaled and modernized raising conditions were helpful in improving milk coagulation properties.