Although the protein content of cow and goat milk is between 3-3.5%, their casein fractions are different.
The goat cycle has lower amounts of αs1-casein; Low αs1-casein causes goat milk to form a softer curd. This facilitates digestion. In the goat line compared to the cow system, fat globules are more widely distributed and are easy to digest because they are numerous. The goat line is high in short and medium chain mono- and polyunsaturated fatty acids, and the ratio of those with 6-10 carbons is at least twice as much as in the cow cycle.
