I spent a year or more learning everything I could about raw dairy because I was a complete idiot about it H-I-R and I wanted to do the Budwig cure for my dog. It took such an intense concentrated effort and I felt a bit like Sherlock Holmes on an investigation to learn it - all things that such a short time ago everyone knew automatically. I had to experiment a great deal. My raw eggs from my chickens and the dairy were my introduction to RAF after being a very long term vegan - mostly raw. I was excited to be able to get other raw foods having moved finally to a place where they could be available. If I had understood that grass-fed animals aren't tortured like the big cattle farmers do and that you could eat meat raw and it was actually good for us and better for the planet I might never have had to learn as much as I have about dairy. It did save my dog. She was sent home to die a few times over the last 5 years and in the process I became quite knowledgeable about dairy and cancer cures. The Budwig mixture brought her completely back from as close to death as a being can get without crossing over.
So, yes, the fat in goat milk is dispersed much more evenly because the fat globules are 1/5 the size of cow milk. They don't float to the top like in cow milk so you can't skim the cream off the top to make butter from. There is a certain kind of casein in goat milk that has less tension so makes a softer curd and supposedly then easier to be digested too.
But I really think that homogenization is a truly evil process that makes milk into some Frankenstein food. If you put side by side pasteurized/homogenized cow milk next to the only pasteurized goat milk there would be no competition which one would be healthier. It's much more debatable when it comes to the completely raw naturally fed milks I think. It often depends on the person. The bacteria that naturally occurs in cow milk and ferments so nicely and the fat made into butter can be extremely healing for some - especially with some diseases. The whey gotten in the process is the PERFECT protein to feed cancer patients because it lacks the amino acids that cancer cells need so if giving a diet meant to starve the cancer cells - it can be invaluable. That mixture of the quark, with the flax and the whey all being used in cancer patients can't be beat. Goats milk simply does not work the same way and does not have the same results as raw cow's milk products. If you aren't fighting cancer or cancer cells and have naturally fed goat's milk it could be better for many people though because of the casein difference, it is more alkaline generally and because the fat globules are smaller.
Oh - I could go on all day about dairy!
