Good morning Sing. I have used pasturised goat milk before but only the store bought variety, and with little success. I have had access to fresh goats milk though and that I have had much success with. If what you have access to is fresh and pasturised I think it would be worth giving a try. I have made fetta with both goat and cow, and with the addition of lipase in the cow, there is very little difference in flavour.
If you do a search on here for fetta, you should find my cheese records on both.
I have found that you need a little extra rennet to set goat milk, around .25 - .5ml per 10 ltr of milk.
Hope this helps.