The main objectives of present investigation were to study the physico-chemical properties of Sangamneri goat milk and to study the effect of lactation order and stage of lactation on physical and chemical properties of sangamneri goat milk. During the entired study the fresh goat milk samples of Sangamneri goats according to lactation order and their 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactations were analysed for colour, specific gravity, boiling point, water, fat, protein, lactose, total solids, SNF, total ash, titratable acidity and pH. The data were statistically analysed by using Factorial Completely Randomized Design (FCRD). The average specific gravity, boiling point of milk was 1.027 and 100.01, respectively and colour of milk was perfect white. The overall mean chemical composition of milk was 86.30 per cent water, 5.24 per cent fat, 3.62 per cent protein, 4.07 per cent lactose, 13.70 per cent total solids, 8.48 per cent SNF, 0.75 per cent total ash, 0.129 per cent titratable acidity and 6.42 pH. The values of milk composition were significantly affected by lactation order and stage of lactation. The mean values of specific gravity, boiling point, fat, protein, total solids, SNF, total ash, titratable acidity content of Sangamneri goat milk significantly increased from 1st to 3rd stage of lactation. While lactose and water content of milk significantly decreased during 1st to 3rd lactation order as well as stage of lactation.
