Abstract:Goat milk has high nutritional value and health benefits, but its characteristic goaty flavor is an important factor limiting consumer acceptance of goat milk products and the development of the goat milk industry. In recent years, deodorization technologies for goat milk have received increasing attention. This paper reviews the material basis and influencing factors of goaty flavor, summarizes the research progress in source control, physical deodorization, chemical and encapsulation deodorization, biological deodorization, and combined deodorization approaches, and discusses the existing problems and future development directions of current technologies, providing a reference for flavor regulation and deodorization technology research in goat milk products.