Compared with cow’s milk, goat’s milk is easy to digest and absorb, hypoallergenic and so on. Goat’s milk is the milk secreted by sheep, also known as goat’s milk, with high nutritional value. The nutritional ratio of goat’s milk is very similar to that of breast milk, and it contains proteins, fats, carbohydrates, and a variety of vitamins and minerals that the human body needs. Among them, the protein content can reach 3.8%, and the content of essential amino acids is quite rich. Goat’s milk can be formed after encountering stomach acid flocculent soft particles, easy for human digestion and absorption, digestibility up to 97% ~ 98%. In addition, compared with cow’s milk, goat’s milk is characterized by hypoallergenic. Cow’s milk contains aSI-casein is the main cause of dairy allergies, cow’s milk aSI-casein accounts for about 38% of the casein, while goat’s milk aSI-casein only accounts for about 5% of the total casein. The proteins in goat’s milk are dominated by beta casein, which is less prone to allergic symptoms.