In this study, the physicochemical characteristics (color, odor, pH value, acidity and milk composition)of goat milk during lactations, theircoagulation characteristics by chymosin(hardness, cohesiveness and elasticity) andwater holding capacities were investigated to provide the suitable materials for the development of goat milk products. The results showed that the physicochemical characteristics of goat milk during lactations and theircoagulation characteristics varied. With the prolongation of lactation, the color of goat milk gradually changed from milky yellow to milky white, and the odor of goat faded, but pH values graduallyrised.The acidity, density, its main chemical components, the coagulation characteristics andwater holding capacities all declined. By comprehensive analysis, goat milk at 120 - 150 d lactation were the better materials for the production of cream, while the milk at 4 -150 d lactation would be suitable for the production of set yogurt and cheese. Goat milk at 7 - 240 d lactation could be used for the production of liquid milk or the milk powder, but the standardization process should be needed.