Goat milk in terms of its composition is very similar to mother's milk, it is easier to digest than cow's milk, it has a high content of essential amino acids and fatty acids, it can be used by those who are lactose and casein intolerant due to its lower content of these substances. However, since it is the richest natural food in nutrients, it is rapidly degraded by microorganisms, which makes it necessary to take all precautions to prevent this from happening, either through pasteurization or through the processing of the different dairy by-products. This industrialization would benefit small and medium-sized producers, most of whom only use it as a means of family subsistence, not only in the nutritional aspect but also in the economic aspect, with this publication we intend to give indications on good manufacturing practices to be taken into account in all manufacturing processes, remembering that a good quality product is obtained from raw material of these same conditions.