Having a long experience in dairy manufacturing, I think that there has been some overthinking on the question asked! Milk (be it cow or goat or sheep) is pretty much the same, with variations on some of each main ingredients/chem properties (eg fat, freezing point etc.). The same hazards applied to goat milk, like pathogens, presence of antibiotics, allergens etc also apply to cow milk. So the only thing you have to do, after having tested your raw ingredient and found it compliant to be inserted in your processes, is the same cleaning as you do for day-to-day production. If you have a CIP system it's even easier.
As Scampi mentioned the best approach would be to split your production in differnet days for each type of milk, but it's more for ease of practice.
Having said that, you should of course perform cleaning/sanitation checks as always.
To take it one (or a 100 imo) step further, it would be a more valuable information to you if you run a few tests -after changing from goat to cow and vice-versa- to check the possibility of residual type of milk in a product that it shouldn't be there, through a bovino or carpino kit (https://www.zeulab.c...ions/ic-bovino/ and i have to state I am not a seller or have any affiliations with the company), which finds application in milk and cheese products. Can't safely assume it will work for you as i don't know exactly your product.
Hope it helps.
Edited by Evans Xen, 10 February 2021 - 11:03 AM.