The objective of the study was to compare the chemical, foaming, microbiological, and sensory qualities of cooled, frozen, and blast frozen raw cow’s milk. Raw cow’s milk was subjected to different storage conditions and treatments before analyses. Milk samples were cooled at 4°C for 24 hr (T1), frozen at 0°C for 24 hr and thawed at 4°C for 48 hr (T2), and blast frozen at -40°C for 10 hr and thawed at 4°C for 72 hr (T3).  Fat, protein, solids-not-fat, and density were significantly different among treatments while moisture, total solids, titratable acidity, and pH did not significantly differ. There were no significant differences in the foam value and foam volume between cooled and blast frozen raw milk. Foam dissipation was not significantly different among the treatments. The aerobic count was significantly lower in blast frozen raw milk. Coliform and Escherichia coli counts were not significantly different among the treatments. Sensory characteristics did not significantly differ among treatments except for flavor whereas frozen milk was significantly higher. In conclusion, freezing and blast freezing of raw milk has no negative effect on the chemical, foaming, microbiological, and sensory qualities of raw cow’s milk