It is simple to tolerate goat's milk. Given that it is produced in the goat's udder, goat's milk is a fantastic foundation for baby meals (apocrine secretion, similar to human breast milk). A merocrine secretion process results in the formation of milk in a cow's udder. Compared to cow's milk, goat's milk has more short- and medium-chained fatty acids. These are easier for the body to absorb than long chains, and so better digested. In comparison to cow's milk, goat's milk contains smaller fat globules. They increase the overall surface area of the food, which makes it easier for enzymes to break it down and enhances digestion.
Goat milk is a favorite among many people with sensitive stomachs. Goat milk is more frequently found than cow milk in six of the ten necessary amino acids that people need to consume through food. Particularly, the proteins β-lactoglobulin (whey protein) & αS1 casein (casein fraction) is known to cause allergic reactions. αS1 casein and β-lactoglobulin are significantly lower in goat milk than in cow milk.