One key characteristic that sets goat milk apart from cow milk is its digestibility. Goat milk has smaller fat globules which form softer curds in the stomach, allowing for easier digestion. It is naturally homogenized, meaning its fat molecules are evenly distributed, unlike cow milk which needs mechanical homogenization. This process results in an alkaline pH level that aligns closer to human milk, making it gentler on the stomach. Those with sensitive stomachs or digestive issues often prefer goat milk for these reasons.

Goat milk serves as a powerhouse of essential nutrients like vitamin A, calcium, potassium & magnesium. A single cup of goat milk provides 327mg of calcium, which accounts for 33% of the daily recommended value. Magnesium and potassium levels also benefit individuals seeking a balanced nutrient intake. Furthermore, goat milk offers more medium-chain fatty acids, around 30-35%, compared to cow milk's 15-20%. These fatty acids not only provide quick energy but also aid in cholesterol management.

Protein content is slightly higher in goat milk, with 9g per cup against cow milk's 8s. This protein level works together with the digestive properties of goat milk to facilitate better absorption of minerals like calcium and iron. Enhanced bioavailability of these minerals makes it a favourite for managing conditions such as anaemia and osteoporosis. The unique structure of proteins in goat milk also renders it less allergenic, making it suitable for those allergic to cow milk proteins.