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In recent years, cheese consumption in Vietnam is markedly rising, leading to the attention of local milk processors on cheese making. Quark-type cheese, a traditional food in Central Europe, is a type of well-known acid-coagulated cheese product. Milk coagulation properties (MCPs) play an important role to the success of the cheese-making process and are influenced by different parameters. In this study, the quality of raw milk for cheese making and the coagulation conditions in quark-type cheese processing were investigated. Raw milk collected from Phu Dong dairy farm met the requirement of Vietnamese standard for cheese making. The appropriate conditions for coagulation were identified: the heat treatment of milk at 60oC for 15 minutes, coagulation temperature at 40oC and pH 5.5, CaCl2 concentration at 0.04 g/l. Under these conditions, a short coagulation time (72.33 seconds) and high curd yields (50.70%) were obtained. These results suggested that quark-type cheese using raw milk in Vietnam could be successfully developed at larger scale.