Yes, goats milk would be best - it freezes well too which you shouldn't do with cows.
Oh! I thought there was no problem freezing skimmed cow's milk, or any milk that's homogenised.
Plus, my recently acquired Rita Ash book tells me I can freeze my home-produced milk (full cream and then some, unpasteurised and unhomogenised) and quite safely use it thawed to make cheesey products. I hope she's right, I've been sequestering spare milk away for when I have time to make cheesey things (after lambing and not during haymaking...)
And many farmers, myself included, freeze sheep's and cow's colostrum as being the third best thing to use. (After straight from mum first, fresh from another ewe or cow second.)
Creamy cow's milk does seperate when thawed, but seems quite useable when given a good stir.