You can make cheese with ultrapasturized milk , but it is not easy and you do not get good returns on milk to curd ratio.
Hard cheeses will be almost impossible , soft cheeses like. Brie might be possible , with a little practice .
If you have to resort to this type of milk I would add some powdered milk to get a little more solids , and I would let the milk sit longer with the culture than normal before adding rennet let the acid drop lower to get a better curd set. Maybe double or triple the time the recipe calls for , or a ph of about 6.3 .
You could also try a modified lactic set cheese , do as I mention above then let sit over night in a warm area until curd sinks in whey then pour / scoop off as much whey as possible , then scoop out curd into molds if not too runny and let sit overnight again to drain. (If too runny you need to put into cheese cloth and drain over night , mixing a few times to get even draining ) ( then proceed with scooping into molds and draining 24 hrs before salting )
Then salt and let sit out over night again before putting in fridge .
Smaller is better with this type of cheese , I use molds that are tapered from 1 inch to 1/2 inch and about 3 inches tall . They are plastic disposable shot glasses with holes drill into them .
Usually this type of cheese has PC added to give the white mold and can be eaten in about 2 weeks but are good until,they dry up and become a grating cheese .
I have never used UP goat milk but it should be better than UP cow milk if it is available .
I think some one in thialand found buffalo milk , search the forums