The kids must be grown up by now!
But just for future reference and for other viewers:
The average size of goat milk fat globules is about 2 micrometers, as compared to 2 1/2 - 3 1/2 micrometers for cow milk fat. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. Research indicates that there is more involved to the creaming ability of milk than merely physical size of the fat globules.
The natural homogenization of goat milk is, from a human health standpoint, much better than the mechanically homogenized cow milk product. It appears that when fat globules are forcibly broken up by mechanical means, it allows an enzyme associated with milk fat, known as xanthine oxidase to become free and penetrate the intestinal wall. Once xanthine oxidase gets through the intestinal wall and into the bloodstream, it is capable of creating scar damage to the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty material on the scarred areas. This can lead to arteriosclerosis. It should be noted that this effect is not a problem with natural (unhomogenized) cow milk. In unhomogenized milk this enzyme is normally excreted from the body without much absorption. (I.E. milk that comes as naturally made is best for you and not the man handled and distorted version of milk).
So in summary:
Goat milk has more easily digestible fat and protein content than cow milk.
The increased digestibility of protein is of importance to infant diets (both human and animal) as well as to invalid and convalescent diets.
Goat milk tends to have a better buffering quality, which is good for the treatment of ulcers.
Goat milk can successfully replace cow milk in diets of those who are allergic to cow milk.
The value of goat milk is an alternative food for children and sick people, because it is easier digested.