The objective of this study was to evaluate the thermal stability of fucoxanthin at pasteurization temperature and subsequently its storage stability in goat whole milk (WM) and skim milk (SM) at refrigeration temperature for 4-weeks.  Additionally, the effect of supplementation of fucoxanthin on the composition of milk, pH, acidity, color, and lipid oxidation of WM and SM was evaluated during the 4-weeks storage period.  Fresh goat WM and SM were supplemented with fucoxanthin at a concentration of 10.67 µg/mL (2.56 mg/240 mL of milk), pasteurized at 64°C for 30 min, and stored at 4°C for 4-weeks.  The quantification of fucoxanthin in WM and SM was performed using a HPLC method.  The composition of WM and SM was evaluated by a LactiCheck milk analyzer, and the color was evaluated using a HunterLab colorimeter. Lipid oxidation was determined using a Spectramax Plus spectrophotometer.  Data were analyzed by a split-plot design using PROC MIXED of SAS.  The recovery yields of fucoxanthin from the pasteurized WM and SM were 97.41 ± 1.86% and 96.89 ± 1.86%, respectively.  Fucoxanthin was stable in WM and SM during storage at 4°C for 4-weeks.  The incorporation of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to WM and SM did not affect the physicochemical properties of pasteurized milks but influenced the color, especially increasing the yellowness in the samples.  These results revealed that goat milk could be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in foods.