The composition and selected physical and technological properties of raw White-Shorthaired Goat milk and fresh goat cheeses were monitored. Milk and cheeses samples coming from a goat farm which situated in the Czech Republic were collected in the course of the lactation period. Milk composition and properties were monitored in close relationship to the lactation stage, season, nutrition and method of breeding. The following average values have been found: protein content 27.80 ± 2.30 g.l^-1, fat content 30.60 ± 3.1 g.l^-1, lactose content 45.20 ± 0.40 g.l^-1, non-fat solids content 78.40 ± 2.20 g.l^-1, titrable acidity 5.54 ± 0.86 °SH, rennetability 93.33 ± 14.76 s, freezing point –0.550 ± 0.004^oC and somatic cell count 1875 ± 476.10.10³.ml^-1. The following average values of fresh goat cheeses were obtained: pH 4.87 ± 0.14, titratable acidity 98.09 ± 4.93 ^oSH, solid 46.83 ± 1.57%, fat in solid 52.74 ± 5.24%, NaCl 2.08 ± 0.54%, a_w 0.979 ± 0.007. All samples were evaluated as excellent from the senzoric point of viev and their composition corresponded with the composition declarated by producer. Results were use for calibration of the spektrometer FT NIR Nicolet Antaris (Thermo electron Corporation, Madison, USA).

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