This study was accomplished to find out the degree temperature effects on preservation of goat`s milk. The milk was tested under the controlled temperatures 35℃, 25℃, 15℃ and 5℃. The milk was drawn from 30 goats kept in the Taejon area and was preserved for 120 hours in the laboratory. The results of the acidity test, alcohol test, boiling test, pH test, methylene blue test and bacterial counts were as follows; 1. The acidity was 0.147% just after milking. The milk mainfained freshness(0.168%) for 8 hours at 35℃, (0.179%) for 20hours at 25℃,(0.170%) for 48hours at 15℃ and(0.161%) for 120 hours at 5℃. 2. The results of the alcohol test indicated negative for 4 hours at 35℃ and 25℃, 16 hours at 15℃ and 120 hours at 5℃. 3. The results of the boiling test were negative for 8 hours at 35℃, 20 hours at 25℃, 72 hours at 15℃ and 120 hours at 5℃. 4. The results of the pH test were pH 6.2 and did not change for 8 hours at 35℃, 16 hours at 25℃, 48 hours at 15℃ and 120 hours at 5℃. 5. The methylene blue reduction test showed that milk maintained it`s freshness for 12 hours at 35℃, 16 hours at 25℃, 48 hours at 15℃ and 120 hours at 5℃. 6. The total bacterial counts of goat`s milk were 200,000/㎖ just after the milking. It was also found that the milk maintained freshness for(980,000/㎖) 4 hours at 35℃, (930,000/㎖) 4 hours at 25℃, (1,400,000/㎖) 8 hours at 15℃ and(1,800,000/㎖) 120 hoars at 5℃. 7. In summary, Goat`s milk produced in Korea during the summer can be preserved for 4 hours at 35℃ and 25℃, 8hours at 15℃ and 120 hours at 5℃.