Goat's Milk: A goat's milk will generally have around 2 percent less fat than a Jersey cow's milk, as it is not richer in Butterfat than Cow's milk. Goats milk is also naturally homogenized. Thus, the fat globules in goats milk are much more naturally digestible and assimilated than milk from cows. Many people who cannot drink cow's milk can often drink goat's milk.
Cheese: Goat milk cheese is well-liked and considered a delicacy. If you are interested in making cheese, Goat Cheese : Delectable Recipes for All Occasions is an appropriate book.
Chevon (goat meat): Many Developing countries already rely on Chevon as their primary source of meat. Chevon is easily digested, and it tastes like beef. For people who eat meat, eating goat meat is far more efficient than eating cow meat. Please note that I am providing this information as a reference only; I do not eat chevon, nor am I recommending it, but rather providing this information for educational purposes only.
Butter: It is hard to manufacture butter from goats because the cream is dispersed in the milk. However, if a cream separator is used, goat's milk butter can be produced.