The study, whose purpose was to examine any differences in the fermentation ability of goats milk from organic and conventional farming, involved 66 animals of Slovenian Alpine goat breed, which were divided into two groups, organic and conventional. Both types of milk were monthly sampled (5 samplings) during lactation and fermented with thermophilic, mesophilic and probiotic cultures, respectively. Regardless the month of sampling and added starter culture, there were no statistically significant differences in the chemical composition, the course of fermentation and sensory properties of dairy products between organic and conventional milk. However, there were statistically significant differences in rheological properties between those two. Firmness of organic yogurt was 22.7 %, consistency and cohesiveness were 21.5 % higher than in conventional yogurts. The situation was similar in organic sour milk, where firmness was 19 %, consistency 18.8 % and cohesiveness 25.3 % higher than in conventional group. Moreover, with the exception of the last sampling, statistically significant differences in rheological properties were also observed between organic and conventional milk fermented with probiotic bacteria.