Goat milk is nutritious and easy to absorb, but its odor restricts the development of goat milk products and the goat milk industry. This paper provides a review of the odorant compounds of goat milk and their sources. Three techniques for the deodorization of goat milk, physical and chemical treatments and microbial fermentation are described and suggestions for this area of research are proposed. We hope that this review will provide an innovative basis for developing a new technique to deodorize goat milk and for goat milk fermentation.