The aim objective of this study is to highlight the effect of the lactation stage on the nutritional quality of cow's milk and compare them with industrial milk. This study also made it possible to understand how the different phases of lactation influence the composition and properties of the milk produced. This understanding is crucial for optimizing livestock management practices. This study revealed that the lactation stage has a significant impact on the composition of cow's milk. The levels of fat (16 to 49g/l), proteins (26.3 to 29.8 g/l), lactose (38 to 44.9 g/l) and ash (5.4 to 6.4 g/l) vary depending on the different lactation stages. These variations also influence acidity (14 to 24°D) and pH (6.58 to 6.67).