As compared with cow's milk, certain differences exist. The fat globules of the goat's milk are smaller, and when it is coagulated, the particles of curd are finer. It is also more viscous (sticky). These physical conditions are such that cream does not rise on raw goat's milk even on long standing, but after boiling, a separation of the cream occurs. The reasons are not quite clear why goat's milk is to be preferred to properly modified cow's milk for feeding children. The proteins have about the same relative proportions of casein and albumin, and there is much similarity in other respects. The most probable reason for superiority, if such exists, is in the different manner of coagulation. It would seem that goat's milk of a high percentage of solids would be improved by modification in the manner recommended for cow's milk.

Table LI. Analyses of The Milk Of Eleven Individual Goats