Abstract: Up until now, the composition of goat’s milk has not been well known. However, every day it is more and more evident that this milk is quite different from cows and other mammal’s milk. This difference depends on a major concentration in some of milk elements. Caseins, in goat’s milk are found in a minor concentration (their inner components have besides, different relative proportions). All these goat’s milk qualities result in a different physicochemical composition which explains some of its characteristics and its very particular technological behaviour. They prevent also the associating goat’s milk to cow’s milk as it has been done until recently. The objective of this study is to determine the physicochemical composition quality of goat milk for its turn in flavored cheese. Indeed, goat’s milk is a food interesting nutritional and dietary values.