Composition of Cow milk and Goat milk
Average cow milk contains about 12.2% dry matter
(3.2% protein, 3.6% fat 4.7% lactose, 0.8% mineral matter)
Average goat milk contains about 12.1% dry matter
(3.4% protein, 3.8% fat, 4.1% lactose, 0.8% mineral matter)

Special characteristics that gives goat milk a place for special purposes.
More easily digestible fat and protein content
Increased digestibility of protein inportant to infant diets
Better buffering quality, good for treatment of ulcers and other stomach upsets
In under-developed countries or is low meat diets, can be an important source of protein, phosphate and calcium
The average size of the fat globules is about 1/3 to 1/2 smaller in goat milk than in cow milk. This allows goat milk to be digested sooner causing less allegeric reaction. Also there is a agglutinin in cow milk that is not present in goat milk. This will cause the cow milk to cluster in the stomach making it more difficult to digest. Therefore goat milk is easier and faster to digest.