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