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Seminar paper from the year 2017 in the subject Health - Nutritional Science, Ankara University (Science), course: Dairy Technology, language: English, abstract: This review paper focuses at the nutritional values of goats milk through highlighting the major components in the milk and its medicinal value using recent information. It recommends further investigations concerning forms of nutrition and their medical aspects. Consumption of goats milk is increasing worldwide due to the nutritional value and diversity of products produced from it. Goat milk is richer in Ca, Mg and P than cow and human milk. Its also rich in Medium Chain Triglycerides -MCT. Goats milk a source of fat, protein, lactose, vitamins B6 (25%) more, 47% more vitamin A and 13 % more calcium than cows milk. Goats milk is vital in the management of allergies, gastro-intestinal disorders, CVD, osteoporosis, hypertension, colic, and antimicrobial protection. The objectionable odor produced by goats and the negative tradition beliefs demeans the advantages of goat milk consumption and the development of the sector, more so in developing countries. This review paper is focused at creating awareness of the nutritional values of goats milk through highlighting the major components in the milk and its medicinal value using recent information and to recommend further investigation concerning nutritional and medicinal value of goat milk Goats are among the first animals to be domesticated by man over 10,000. The global increase in human population has led to a high demand of milk more in the tropical developing countries. The increased milk demand can be overcome by increasing ruminant such as goats. Goats can easily adapt to harsh climates making them an important component in the livestock industry more so to the poor small unit and marginal farmers.