Little information is available on the composition and properties of milk from Aberdeen Angus cow and its potential use in the manufacture of dairy products. This study aimed to produce low-fat yoghurt from the milk of Aberdeen Angus cows (AMY) compared to Friesian cows (FMY) and Baladi cows (BMY). The chemical composition, physical properties, color parameters, microstructure, microbial, and sensory features of resultant yoghurt during storage at 4±1°C for 14 days were evaluated. Results revealed that BMY had higher total solids, fat, protein, lactose, and ash contents than AMY and FMY. Furthermore, AMY retained a significantly higher percentage of serum within its structure, thus being characterized by decreased syneresis and increased water holding capacity. The AMY sample had the highest L* and a* values and the lowest b* value compared to the others. Total viable bacterial and lactic acid bacteria counts were higher in BMY than AMY and FMY samples. In addition, AMY gave a microstructure with a denser and more homogenized matrix as well as a less coarse network. Sensory evaluation results revealed that the most acceptable yoghurt samples were obtained from AMY followed by BMY and FMY. In conclusion, Aberdeen Angus milk seems to be a promising raw material for manufacturing good-quality yoghurt.