Goat milk is a unique food product. The composition and properties of raw goat milk for butter manufacture were studied. The technology of producing goat butter by the cream churning method was described. The storage capacity of goat butter was studied in two temperature conditions: plus (3 ± 2) °C (mode I) and minus (16 ± 2) °C (mode II). Assessment of quality indicators for storage mode I was made at the beginning and end of the storage period, that is, when the butter reached 45 days of age. Butter quality indicators for storage mode II were monitored after 2 months, i.e. upon reaching the shelf life of 60, 120 and 180 days. In the work, the generally accepted methods of studying biochemical (acidity of butter and fatty phase, acidity of milk plasma) indicators of butter quality, as well as original instrumental methods for studying the taste and aroma of goat butter – gas headspace chromatography, were used. Flavoring bouquet of goat butter was investigated by gas chromatographic tests. The defining features of the flavoring bouquet of the butter, volatile flavoring substances, were established, the dynamics of changes in its quality indicators in storage was studied. The features of the fatty acid composition of the fatty phase of goat butter were determined. The possibility of long-term storage of goat butter while maintaining its organoleptic, biochemical and other quality indicators has been proven.