In this search, yogurt was fermented using the goat milk treated with different concentrations of transglutaminase (TG; 1,2,3 u/g protein)at 40℃ for 2h to investigate the effects of TG concentration on yogurt coagulation time, and the acidity, water holding capacity, texture characteristics and microstructure at the end of fermentation and 24 hours’ post-fermentation.The results showed that the coagulation time of the goat milk treated by TG gradually decreased with the increase of TG concentration, but the acidity in curd and fermentation of 24 h had no significant change (p> 0.05) when added different concentrations of TG. The water holding capacity of goat yogurt could be improved significantly(p<0.05) with TG treatment, especially when the concentrationof TG was 2 to 3 u/g protein.The texture analysis showed that hardness and viscosity at the end of fermentation and post-fermentation of 24h ofgoat yogurtincreased significantly with the increase of TG concentration(p>0.05). TG processing had no significant effect on cohesiveness of goat milk at the end of fermentation (p>0.05), while it had significant influence on cohesiveness after fermentation of 24 h (p<0.05). However, TG treatment had little effect on goat yogurt elasticity (p>0.05). By observing the microstructure of acid goat milk, it was found that the protein in goat's milk treated with TG concentration of 2 ~ 3 u/g protein easier to form denser network structure, which facilitated the formation of goat yogurtgels. Overall , the gel properties of goat milk could be improved with the TG treatment in concentration of 2 ~ 3u/g protein.