In a nutshell, milk composition especially vitamin A, E and C significantly varied throughout the year alongside seasons. This variation may influence the quality attributes and consistency of the final dairy products. The fat content of fresh milk available for processing for three zones selected for the study varied considerably with seasons and revealed that maximum fat content was in winter months. Similarly, protein and lactose also fluctuate in different seasons and an enormous declining trend was recorded from winter to summer months. Moreover, highest vitamin A and E contents were depicted in summer months as compared to winter months due to the high consumption of fodder that provides an excess of vitamins in summer. Although, vitamin C does not follow any increasing or decreasing tendency, overall, maximum vitamin C content was observed in February. Hence, this information is very useful for the dairy processing industries that involved the production of fortified milk products for the vulnerable segment of population in Indo–Pak area