Abstract: Six mature female Baladi goats were selected from Abou Rawash experimental farm, National Research Center, Egypt, during the period from August 2005 to January 2006. These animals divided to three groups each of them two animals, the first keep as control, the second has orally administered low dose of dioxins (1/13 and 1/27) LD50 and the third has orally administered high dose of dioxins (1/3 and 1/6) LD50. Milk and blood samples were collected after 48 and 96 h from dioxins exposure and after 96 h for protein fractions, to investigate the effect of dioxins on the physical, chemical and bacterial properties of goat`s milk, casein, whey protein fractions and blood picture. After 16 days, two of the goats were slaughtered and samples of the mammary gland were taken for analysis of dioxins residues. The results indicated that the gross chemical composition of goat`s milk with low dioxin doses had higher effect than the high dioxin doses as compared to control samples, especially for fat contents (71 and 65%), respectively. The average percentages of dioxins excretion in milk were 0.0015 and 0.0010 for low and high dioxin doses, while the percentages storage of dioxins in the mammary gland were 0.0011 and 0.0012 for low and high dioxin doses. Goats exposed to dioxins revealed significant decrease in total RBCs count and MCV indicating anemia. Also, the same significant decrease in total WBCs count associated with neutropenia. Goats exposed to dioxins revealed positive result by CMT test after 96 h post-treated. The results of bacteriological examination showed positive result only with the positive milk samples by CMT after 96 h the isolates were Streptococcus dysagalactiae and E. coli which were the most prevalent isolates indicate the presence of environmental mastitis. Generally, the oral ingestion of goats with dioxins resulted in different patterns of milk protein fractions in casein and whey proteins. Several bands were observed for dioxin low doses than dioxin higher doses in most fractions of casein and whey proteins.