The Royal Society of Chemistry, in its standard work titled "The Composition of Food", mentions the following:
"Goat's milk is highly nutritious, contains essential vitamins and minerals (and higher amounts of potassium, iron and vitamin A than cow's milk)".
It also lists the following advantages compared to cow's milk:
More digestible as it contains smaller proteins and fats.
Lower in cholesterol.
Less Alpha-S1-Casein means lesser allergic reactions.
The Department of Health’s report on Dietary Reference Values for Food Energy and Nutrients for the United Kingdom points out what a great source of calcium it is:
600ml (just over a pint) of goats milk provides 100% calcium adult requirements needed for healthy bones and teeth.
Whilst a recent chemistry study by A. Kiskini and E. Difilippo, has found out (2013):
Out of all domestic animals its goats milk the one that contains the most prebiotic particles that helps to maintain a healthier digestive tract and gut. These particles are called oligosaccharides.