Goat milk would be better if you had a healthier goat as opposed to a frankencow. Also some people are sensitive about what kind of milk they can handle. Perhaps what they're reacting to is what the animal was fed. That's the limit of my knowledge regarding goat milk.

Ever since I started drinking raw milk instead of pasteurized my brother doesn't introduce me as his partially deaf sister anymore. (I think it was only certain frequencies. My hearing was otherwise good.) Pasteurized milk causes swelling in my head that affects my ears. I won't touch it, now. I overcame gender dysphoria, which I believe is an obsessive compulsive disorder. Speaking of myself, raw milk gives me a certain calm and stability, and I love the confidence I get from knowing I'm getting top-notch nutrition. I don't get cavities. I don't go to the doctor.

Again, it could be I was reacting to frankencow milk and what the cows were fed more than the pasteurization itself, but as a rule pasteurization goes hand-in-hand with poorer quality health animals, and pasteurization greatly degrades nutrient quality.

https://www.westonaprice.org/health-topics/making-it-practical/milk-it-does-a-body-good/

Pasteurization is a process of heat treating milk to kill bacteria. Although Louis Pasteur developed this technique for preserving beer and wine, he was not responsible for applying it to milk. That was done at the end of the 1800s as a temporary solution until filthy urban dairies could find a way to produce cleaner milk. But instead of cleaning up milk production, dairies used pasteurization as a way to cover up dirty milk.

Not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.)

We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.

https://www.realmilk.com/raw-milk-testimonials-to-the-weston-a-price-foundation/