This paper provides a systematic review of the thermal stability, alcohol stability and coagulation properties of goat milk and factors that influence the stability of goat milk products (milk powder and yogurt). It has been reported that temperature, pH and ion concentration have significant impact on the stability of goat milk. The thermal stability of goat milk declines considerably as the heating temperature increases from 120 to 140 ℃, and the alcohol stability decreases noticeably with increasing temperature from 30 to 80 ℃. Goat milk has the best thermal stability at pH 6.7. The alcohol stability of goat milk becomes better with increasing pH from 6.4 to 7.2. The thermal and alcohol stability of goat milk are similarly affected by Ca2+ in a negative manner. The storage stability of goat milk products can be enhanced by reducing water activity. Increasing casein and whey protein decreases the titratable acidity, viscosity and water holding capacity of goat milk yogurt during storage. Moreover, its stability is also affected by stablizers and temperature.

Goat milk as an emerging source of milk has received increasing interest for its full range of nutrients and unique health benefits. In recent years, the health benefits of goat milk have been recognized in many different cultures and goat milk is considered to have more potential for development than bovine milk due to its better quality. This paper describes the nutritional value and health benefits of goat milk and highlights the current status of research on goat milk and goat milk products in China and foreign countries, aiming at providing references for further development of China’s goat milk industry.