The objective of the present study was to determine the minimum alcohol (ethanol) concentration that gives rise to the coagulation of goat milk for the alcohol precipitation test, and to evaluate the physical parameters of goat milk which include alcohol and heat stability. A total of 1,295 udder-half milk samples from 648 lactating dairy goats were collected from seven farms in Jeonnam province, Republic of Korea, to determine the alcohol and heat stability. The majority (99.6%) of the samples were coagulated when 70% ethanol was added to the milk, while only 11.0% of the samples were precipitated by the addition of an equal volume of 45% ethanol. With the concentration of 65%, 60%, 55% and 50% aqueous ethanol, 99.2%, 96.8%, 81.0% and 52.8% of the milk samples were coagulated, respectively. Of 1,295 dairy goat milk samples tested for heat stability, 127 (9.8%) were coagulated by boiling. Among the 143 alcohol test-positive udder-half milk samples, 52 (4.0%) were unstable by heat test, while 1,032 (79.7%) of the 1,152 alcohol test-negative milk samples were stable by heat test. According to the results of boiling test, sensitivity and specificity of 45% alcohol precipitation test were 0.3023 (95% CI: 0.2346~0.3772) and 0.9190 (95% CI: 0.9017~0.9344), respectively. The contents of protein and the specific gravity were higher in the milk samples of 45% alcohol test-positive than in those of 45% alcohol test-negative. However, lower levels of lactose and milk urea nitrogen were observed in the milk samples of 45% alcohol test-positive compared to the alcohol test-negative milk samples. The lowest pH values ($6.73{pm}0.20$) were shown in the 45% alcohol test-negative and heat-unstable milk samples, while the lowest values of somatic cell counts and bacterial counts were shown in the 45% alcohol test-negative and heat-stable milk samples. Results of this study suggest that the alcohol precipitation for dairy goat milk may have to be tested with ethanol concentration less than 45% for the determination of freshness and heat-stability.