Eight varieties of commercial goat milk yogurts (two plain and six flavored) produced in the US were evaluated. Overall mean percentage of total solids, protein, fat, carbohydrate and ash for plain varieties from three companies were: 11.5 ±0.56, 3.99 ± 0.12, 2.25 ± 0.13, 4.49 ± 0.56, and 0.818 ± 0.019, respectively. Mean concentrations (ppm, wet basis) for the pooled data of plain yogurts were: 1405 Ca, 149 Mg, 1253 P, 1417 K, 736 Na, 240 S, 1.02 Fe, 0.345 Mn, 0.303 Cu, 3.37 Zn, 3.54 Al, and 0.148 Mo. Plain varieties contained significantly ( P<0.05) lower total solids and carbohydrates, but significantly ( P<0.05) more protein and fat than the four fruit varieties. Cherry-almond flavored yogurt had significantly ( P < 0.05) lower ash than the other varieties. Differences in Ca, Mg, P, Fe, Zn and Al levels between varieties for the pooled or separate manufacturer data were significant ( P<0.05), whereas K, Na, and S were different only for separate manufacturer data. Correlation coefficients ( r) between levels of nutrients were variable, with total solids having significant r values with several nutrients, while Na, Mn and Mo did not correlate with any other parameters. Commercial goat yogurts tested in this study contained lower total solids and carbohydrates compared to cow counterparts, indicating that less amount of nonfat powder milk and fruits were added to the goat yogurt products.