This study evaluated the impact of κ-casein (κ-CN) genotypes (AA, AB, BB, BE) and minerals (total, serum, and micellar) on coagulation properties of raw milk in 80 individual Holstein cows. The results showed that the influence of the ratio of κ-CN to total casein was significantly different between genotypes (BB > AB > BE > AA), but there was no significant influence on main milk ingredients (proteins, fat or minerals). Of all tested minerals, only total sodium was slightly lower in milk from cows with κ-CN genotype B. Rennet induced coagulation properties were statistically evaluated using ANCOVA, with pH as a covariate. The shortest rennet coagulation time (RCT) and the firmest curd were observed with the BE and BB genotypes. The impact of pH on RCT and the κ-CN percentages on curd firmness were strong, whereas the minerals showed only a rather small impact on RCT and the curd firmness.