Fresh milk is nearly a complete food containing all the essential components in a nearly balanced form. This research investigated some key physicochemical parameters of milk samples from goat, cow and camel collected from Maigatari Town in Jigawa State, Nigeria. Fresh milk samples were collected and analyzed, and the results revealed the following: Goat milk: Temperature (34^OC); pH (6.45); specific gravity (1.05); titratable acidity (1.03%); total solids (12%); moisture content (88%); ash content (0.8%); crude protein (3.4%); fat content (5.6%); lactose content (3.9%) and solids-not-fat content (7.68%). Cow milk: Temperature (38^OC); pH (6.68); specific gravity (1.03); titratable acidity (1.04%); total solids (14%); moisture content (86%); ash content (0.6%); crude protein (3.6%); fat content (4.2%); lactose content (4.7%) and solids-not-fat content (9.16%). Camel milk: Temperature (36^OC); pH (6.1); specific gravity (1.04); titratable acidity (1.03%); total solids (13%); moisture content (87%); ash content (0.8%); crude protein (3.8%); fat content (3.8%); lactose content (3.3%) and solids-not-fat content (8.92%). It can be concluded that goat milk has the highest fat content, while cow milk has the highest lactose content, and camel milk is the richer in terms of the crude protein content.