Do you mean that you are less intolerant to goat milk? If so, this from Pecanbread might explain why.
Goat Milk Composition
(from
www.dgc.co.nz/about.html)
For hundreds of years, goat milk has been regarded as the closest milk to human milk. While at the gross compositional level the amount of fat and protein is similar to that in cow milk, there are significant differences between the types of fat, protein and minor components present. When compared with cow milk, goat milk is considered to provide advantages due to the following factors:
The fat in goat milk is in smaller globules. Smaller fat globules provide a greater surface area for enzymes to break down the particles, enabling easier digestion. In addition, goat milk lacks 'agglutinin', a factor present in cow milk that makes fat globules in milk clump together.
Goat milk fat contains a significantly greater proportion of short and medium chain triglycerides (MCTs) than cow milk fat, which contributes to more rapid digestion. Goat milk is higher in caproic (C6), caprylic (C8), capric (C10), which total 16% in goat milk (compared with 7% in cow milk). They have been used to treat malabsorption symptoms, intestinal disorders, premature infant feeding etc.
Goat milk forms smaller, softer, more easily digested curds in the infant stomach, which eases the digestive process. Goat milk, due to absence or low levels of alpha-s1-casein, produces curds that are weaker and less firm than cow milk.
Goat milk has better buffering capacity than cow milk at the pH-temperature conditions that exist in the stomach. This can be very useful for those with gastric ulcers. Goat milk contains bio-active factors such as insulin-like growth factor.
Are you looking for non-dairy alternatives for calcium? Here is a list, not sure if it's accurate, just copied and pasted from this link
http://www.healthdiaries.com/eatthis/15-non-dairy-foods-high-in-calcium.html
Sesame Seeds
A quarter cup of sesame seeds has 351 mg calcium.
Spinach
A cup of boiled spinach has 245 mg.
Collard Greens
A cup of boiled collard greens has 266 mg.
Blackstrap Molasses
One tablespoon has about 137 mg.
Kelp
One cup of raw kelp has 136 mg.
Tahini
Two tablespoons of raw tahini (sesame seed butter) have 126 mg.
Broccoli
Two cups of boiled broccoli have 124 mg.
Swiss Chard
One cup of boiled chard has 102 mg.
Kale
One cup of boiled kale has 94 mg.
Brazil Nuts
Two ounces of Brazil nuts (12 nuts) have 90 mg.
Celery
Two cups of raw celery have 81 mg.
Almonds
One ounce of almonds (23 nuts) has 75 mg.
Papaya
One medium papaya has 73 mg.
Flax Seeds
Two tablespoons of flax seeds have 52 mg