The aim of this study was to investigate the effects of Kefir fermentation on the functional properties of Hair and Saanen goat milk samples, including intensive and extensive nutritional regimes. Kefir samples were produced with natural Kefir grains (2%). Microbial content, the total phenolic content, total antioxidant activity (using ORAC and TEAC assays) and quantification of phenolic substances using liquid chromatography were carried out.