Silymarin is a flavonoid complex extracted from the milk thistle plant and acts as a strong antioxidant. Using natural compounds as additives in livestock nutrition could be a new goal in livestock production. The objective of this study was to investigate the effect of a ration containing different levels of silymarin-rich extract (10, 20, or 30 g) on fatty acids profile, production and quality of goat milk; and producing functional cheese from milk. Egyptian Nubian pregnant goats (n=16) were divided into four groups. Group 1 fed on a control ration. Groups 2, 3, and 4 were fed on a control ration and orally administrated with different levels of silymarin-rich extract at 10, 20 or 30 g/day, respectively. The feeding experiment lasted 4 months. The results showed that silymarin-rich extracts improved milk composition and quality by increasing protein and fat concentrations. Milk yield was significantly increased by silymarin-rich extracts supplementation. Feeding goats on rations supplemented with silymarin-rich extracts altered nutritional value of milk by increasing unsaturated fatty acids and decreasing the saturated fatty acids levels. Cheese produced from goat milk showed a high content of fat and protein. Sodium dodecil sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cheese-protein showed that adding the silymarin-rich extract to the goat feed increases the protein level in particularly β-casein, αs1-casein and αs2-casein. It could be concluded that using silymarin-rich extracts in rations of goats improved milk production, milk quality, and milk fatty acids. Silymarin-rich extracts improved the quality of goat cheese.