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List of possible subtopics and sources:
-Processing http://www.capridairyworld.org/files/pdf/How-to-make-goat-cheese.pdf http://www.everything-goat-milk.com/goat-cheese-making.html https://www.thespruceeats.com/how-goat-cheese-is-made-591574
-Nutrition and Health https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/nutrient-data/nutrient-value-some-common-foods-2008.html https://www.healthline.com/nutrition/goat-cheese#probiotics https://draxe.com/nutrition/fats-and-oils/goat-cheese/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5577766/ https://www.ncbi.nlm.nih.gov/pubmed/17898493 https://www.ncbi.nlm.nih.gov/pubmed/28631434 https://www.ncbi.nlm.nih.gov/pubmed/23894906 https://cheese-fromage.agr.gc.ca/cr-rf_eng.cfm?MilkType=2000&submit=Submit
-A bit about Canada https://www.canadianliving.com/food/food-tips/article/discover-goat-cheese https://www.foodbloggersofcanada.com/canadian-goat-cheese/
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I read all the sources you gave(last edited on 2019-07-30, at 20:29:27).
No sources tell what health effects have there been in clinical studies or animal studies, when people or animals actually ate goat cheese?
One can not simply list ingredients of goat cheese and assume one gets health benefits.
Also no potential risks of goat cheese is mentioned, this is one example of risk:
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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC218710/bin/pnas_2131556100v2_index.html
Table 2. Preliminary survey of total sialic acid and Neu5Gc content of common food items
| Food item | % Neu5Gc* | % Neu5Gc* | Neu5Gc content, mg/g |
| Cod | <0.1 | 40 | <0.04 |
| Salmon | <0.1 –3.5 | 49 | 1.47 |
| Tuna | <0.1 | 32 | <0.032 |
| Chicken | <0.1 | 76 | <0.076 |
| Turkey | <0.1- 0.6 | 46 | <0.046 |
| Duck | <0.1 | 20 | <0.02 |
| Cow milk (2%) | 3 | 258 | 7.74 |
| Cow milk (raw) | 3 | 262 | 7.86 |
| Butter | 3 | 40 | 1.2 |
| Cow cheese | 4 | 160 | 6.4 |
| Goat cheese | 42 | 95 | 39.9 |
| Lamb | 18 | 101 | 18.2 |
| Pork | 19 | 134 | 25.5 |
| Beef§ | 31-43 | 70 | 30.1 |
*) Total Sia content and percent of Neu5Gc in each food sample was quantified as described in Materials and Methods. Range of values obtained are shown for food items that were studied more than once. Oral intake calculations include the highest values in such cases.
Kind regards, Ee1518