Simple SummaryGoat milk is an excellent product, which contains a large amount of nutrients and biologically active compounds. The action of many of them also manifested in antioxidant activity. However, the composition of goat’s milk varies from season to season, which may affect its functional activity. To study this effect was the purpose of our work. The numerous significant changes in the biochemical parameters of goat milk and its antioxidant activity depending on the season of the year found. This main result of our work will be useful for goat physiology and biochemistry, as well as for the monitoring of the quality of goat’s milk.AbstractGoats are ubiquitous, including in hot and dry regions, while also being very sensitive to climate fluctuations, expressed in temperature differences. This affects their productivity and milk quality. Adaptation to heat requires high energy costs, affects “neurohumoral” regulation and is accompanied by oxidative stress with the increased production of free radicals. The aim was to study the main biochemical parameters of goat milk and its antioxidant activity depending on the season of the year. Sampling was carried out in April, June, August and October. Analysis of the biochemical components and antioxidant activity of goat milk was performed using modern analytical systems. From spring to autumn, the mass fraction of true or crude proteins in goat milk increased by 14.6–63.7% or by 12.3–52.1%, and the mass fraction of caseins also increased by 13.6–60.6%. For vitamin C level and the total amount of water-soluble antioxidants, a pronounced gradual decrease from spring to autumn was observed. In the summer period, a small increase in the carotene level in milk (by 3.0–6.1% compared to April) was established. Vitamin A content increased by 86.5% (June) or by 70.3% (October) compared to April. Thus, the numerous significant changes in the major parameters of goat’s milk depending on the season were revealed.