In most of the recipes I've found on goat forums, instructions are to heat the milk to a lower temperature than for cow milk. Does anyone know why this is, and whether it's a standard 2° difference or whether the difference would increase as the cheese making temperature changes? That is, milk that's prepared at 88° for cow milk is listed (in parentheses) as 86° for goat milk, but I've also seen recipes that have a 4° difference when the temperature at starting is, say, 94°.
Is this arbitrary? Necessary? How would it change the cheese?