Among all the animal’s milk suitable for consumption, only cow and goat milk are nutritionally close to human and have been shown to be an excellent source of nutrition.Goat milk is closer to human because the protein profile is more similiar. Goat milk protein forms smaller and finer curd and has more than double the typical amount of medium chain triglyceride (MCT) in cow milk. Goat milk protein is much easier to digest and absorb and hence children have less incidence of having indigestion or allergy. Goat milk has also been shown to contain high concentration of Epidermal Growth Factor (EGF) that is very low in cow milk. EGF is a natural ingredient in human milk. It promotes gut and cell development and recovery. An enzyme known as Platelet Activating Factor Acetyl Hydrolase, which can break down allergen, has also been isolated from goat milk during research.