Goat's milk contains more alpha-lactalbumin than cow's milk, less casein, and the protein is formed in the stomach of the soft curd, which is more easily digested and absorbed. The fat globules of goat's milk are only 1/3 of those of cow's milk, and contain more unsaturated fatty acids, which are more easily absorbed by the celiac in the small intestine. Goat's milk can relieve allergies caused by most cow's milk proteins. Certain proteins in cow's milk, such as α-S1 casein and β-lactoglobulin, are now recognized as allergens. Common symptoms of cow's milk allergy are skin rashes, eczema and gastrointestinal reactions such as abdominal pain and diarrhea. After years of research by scientists, it is found that α-S1 casein in cow's milk contains 43% of the total protein, while goat's milk contains only 1-3%; secondly, the content of β-lactoglobulin in goat's milk is lower than that of cow's milk, and the arrangement of amino acids in goat's milk is different from cow's milk, which makes it easier to be digested and absorbed than cow's milk. Therefore, goat's milk can relieve most cow's milk allergies. Goat's milk contains EGF (Epithelial Growth Factor), an active factor found only in breast milk, which is beneficial to the growth of epithelial cells and strengthens the body's ability to resist diseases. Goat's milk is rich in immunoglobulins and various nutrients, and its ratio and structure are closest to breast milk, which can enhance the body's resistance and promote the repair of human cells, especially for the physically weak people with special help.