Most published studies involving dairy products used cow milk because of large volume and economic importance, however, many countries with specific climatic (desert) and terrain features (mountainous terrain) favor dairy goat and sheep farming, making this activity essential for national economy. The present study purpose was to compare physical properties of yogurts obtained from sheep (SMY), cow (CMY) and goat (GMY) milk for 28 d of storage. This research found that SMY were firmer (P < 0.05) than those of CMY and GMY. The firmness of CMY was greater (P < 0.05) than GMY in the 14th and 28th day of storage. In most of cases, the firmness was not altered by the storage time. Apparent viscosity varied depending on the type of milk used to produce yogurts. The apparent viscosity (AV) of SMY was higher (P < 0.05) than CMY and GMY at 14th and 28th day. Moreover, CMY had greater (P < 0.05) levels of viscosity than GMY. There was not, however, a significant difference during storage (P < 0.05) for each yogurt type. The water-holding capacity (WHC) of GMY were lower (P < 0.05) than that obtained from CMY and SMY, which had the highest levels. Furthermore, there was no influence in this ratio during the storage time (P < 0.05). The syneresis index (SI) was significantly affected by the milk type, however it was not altered by the storage time (P < 0.05). In contrast with WHC, the lowest syneresis was observed in SMY than in CMY and GMY. Therefore, SMY achieved the greater firmness, AV and WHC, with lower SI than CMY and GMY. On the other hand, despite the proximate composition of CMY being similar to GMY, GMY generally had the lowest firmness, AV and WHC, but highest SI.