Changes in the composition and properties of colostrum and milk from Angus and Black-and--White cows were described in successive milking runs on the first ten days after calving. The first test milking took place directly after calving, and successive milking runs – every 6 hours on the first day, every 8 hours on the second and third day and twice on the fourth day. The collected samples were marked for the basic composition and density of milk, its active acidity, thermostability and coagulability. In comparison with Black-and-White cows, colostrum and milk from Angus cows on the first ten days after calving were characterized by a lower fat and lactose content and a higher protein content. The technological properties of colostrum and milk from both breeds were less differentiated and remained within the reference range. The colostrum from cows of both breeds, obtained in the first twelve hours after calving, was characterized by very good composition and quality. A high quality of colostrum was maintained in the Angus breed during the first five days after calving. The obtained results indicate that long-term selection for increased yield caused significant changes in the composition of colostrum and milk.