The only adaptation you need to make for raw goat milk is to lower the temperature for your cheesemaking. For example, if the cow milk recipe calls for 90°F, then raise the goat milk temperature to 86-88°. If making a "cooked" cheese, if it says raise it to, say 115°, I'd raise it to 110-113°. I've found that the temperature may vary. If you find that the cheeses are too dry, lower the temperature more.
Another thing I've found is that goat milk cheeses age a lot more quickly than cow milk cheeses. I talked to at least one cheesemaker who says to cut rennet for any raw milk.
BTW, if using raw milk, you do not need calcium chloride. That's only needed for pasteurized milk.