The sensory, physicochemical and safety indexes of fresh goat milk and goat milk powder obtained from different milk stations of Shaanxi (from April to November 2020) were measured to investigate the quality law of fresh goat milk and powder with month and to clarify the correlation between fresh goat milk and powder. The results showed that the sensory indicators of both fresh goat milk and powder were within the national standard. In terms of physicochemical indicators, the fat content of fresh goat milk was 3.40%-3.68%, the protein content was 2.99%-3.19%, the non-fat milk solids was 8.08%-8.48%, the freezing point was -0.509--0.561 ℃, the acidity was 8.10-11.24 °T. Moreover, the fat, protein and moisture content of goat milk powder was 27.87%-29.87%, 25.15%-27.65%, 1.62%-3.07%, respectively, and the acidity was 6.57-9.79 °T. For safety indexes, the antibiotics and β-lactamase of fresh goat milk and goat milk powder were all negative, and the DBP content was lower than 0.3 mg/kg. The clustering results showed that fresh goat milk quality was similar to that of goat milk powder in adjacent months. The correlation analysis results showed that the fat, protein and acidity of goat milk powder and fresh goat milk were significantly positive correlated (P<0.01), while the moisture content of goat milk powder was negatively correlated with physicochemical indexes of fresh goat milk. In conclusion, the quality of fresh goat milk and goat milk powder from different regions of Shaanxi met the requirements of national standards, and the protein, non-fat milk solids, acidity and freezing point of fresh goat milk and goat milk powder were lower in summer but higher in autumn and winter. The quality of fresh goat milk plays a decisive role in the quality of goat milk powder, and this work provided theoretical support for improving the quality of goat milk and powder during the production and processing process.
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