Goat milk has various effects on human health considering the total solid, fat, protein, lactose, mineral, and vitamin contents. In addition to positive effects on physical and sensory characteristics of dairy products, lipids of goat milk provide better digestibility with small fat globule size and high short- and medium-chain fatty acids content. Goat milk has higher amounts of conjugated linoleic acids playing important roles in immune stimulation, growth promotion, and disease prevention. The most important effect of goat milk proteins is their healing effect on cow milk allergy, the most common food allergy, which causes many deaths in infants. In addition, the β-casein/αs1-casein ratio (70%/30%) of goat milk proteins is similar to human milk, which results in more digestibility compared to the cow milk in relation to higher sensitivity of β-casein to the protease enzymes. Lactose is the main carbohydrate of all species of milk, and its content in goat milk is lower than the others. In contrast, goat milk rich in oligosaccharides is important in its protective function of intestinal flora against pathogens and in brain and nervous system development. In addition to higher amounts of some minerals, more importantly the bioavailability of minerals in goat milk is higher than of minerals in cow milk. The higher Vitamin A content may be the most important difference among the other vitamins in goat milk compared to cow milk. Considering the millions of child deaths every year caused by Vitamin A deficiency, goat milk is a very important source. Besides many beneficial effects of goat milk, the advantages of breeding goats, such as the lower cost of animals, the need for less feed and water, and often not requiring the specialized housing that larger livestock need, are reasons to promote the improvement of goat milk production worldwide. Goat milk is a valuable food source of animal protein, phosphorus, and calcium, especially in countries with low consumption of meat.