## 3 Results and Discussion
### Components and Properties of Goat's Milk with Permeate after Enzymatic Conversion of Lactose
Acidity was in the range of 6.70-6.73 \({}^{\circ}\)SH, and pH was in the range of 6.63-6.65. The parameters that determine the suitability for processing in diaries are also presented (Table 3). There were no differences among the samples (\(p>0.05\)). Neither the addition of permeate to milk nor the enzymatic conversion of lactose changed the physico-chemical properties. \begin{table}
\begin{tabular}{c c c c c} \hline
**Parameters** & **M** & **M/GOS** & **M + P** & **M + P/GOS** \\ \hline Solid non-fat (g/kg) & 85.2 \(\pm\) 0.7 \({}^{\text{a}}\) & 85.3 \(\pm\) 0.6 \({}^{\text{a}}\) & 85.1 \(\pm\) 0.5 \({}^{\text{a}}\) & 85.2 \(\pm\) 0.6 \({}^{\text{a}}\) \\ Fat (g/kg) & 0.04 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.03 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.03 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Total protein (g/kg) & 32.0 \(\pm\) 0.4 \({}^{\text{a}}\) & 32.1 \(\pm\) 0.5 \({}^{\text{a}}\) & 30.3 \(\pm\) 0.10 \({}^{\text{a}}\) & 30.3 \(\pm\) 0.60 \({}^{\text{a}}\) \\ Casein (g/kg) & 25.8 \(\pm\) 0.2 \({}^{\text{b}}\) & 25.6 \(\pm\) 0.2 \({}^{\text{b}}\) & 15.4 \(\pm\) 0.3 \({}^{\text{a}}\) & 15.6 \(\pm\) 0.3 \({}^{\text{a}}\) \\ Whey protein (g/kg) & 6.20 \(\pm\) 0.1 \({}^{\text{a}}\) & 6.1 \(\pm\) 0.1 \({}^{\text{a}}\) & 14.0 \(\pm\) 0.1 \({}^{\text{b}}\) & 14.1 \(\pm\) 0.2 \({}^{\text{b}}\) \\ Casein-whey protein (g/kg) & 4.2 & 4.2 & 1.1 & 1.1 \\ Lactose (g/kg) & 41.4 \(\pm\) 0.7 \({}^{\text{b}}\) & 36.4 \(\pm\) 0.2 \({}^{\text{a}}\) & 42.2 \(\pm\) 0.2 \({}^{\text{b}}\) & 36.6 \(\pm\) 0.2 \({}^{\text{a}}\) \\ Lactose–total protein & 1.30 & 1.1 & 1.4 & 1.2 \\ Ash (g/kg) & 7.7 \(\pm\) 0.1 \({}^{\text{a}}\) & 7.7 \(\pm\) 0.1 \({}^{\text{a}}\) & 8.0 \(\pm\) 0.1 \({}^{\text{a}}\) & 7.9 \(\pm\) 0.1 \({}^{\text{a}}\) \\ \(\Sigma\) Glucose and galactose (g/kg) & - & 2.4 \(\pm\) 0.1 \({}^{\text{a}}\) & - & 2.7 \(\pm\) 0.2 \({}^{\text{b}}\) \\ Glucose and galactose (\% of total sugars) & - & 5.8 & - & 6.4 \\ Degree of lactose hydrolysis (\%) & - & 12.1 \({}^{\text{a}}\) & - & 13.3 \({}^{\text{b}}\) \\ GOS (g/kg) & 2.6 \(\pm\) 0.1 \({}^{\text{a}}\) & & 2.9 \(\pm\) 0.1 \({}^{\text{b}}\) \\ GOS (\% of total sugars) & - & 6.3 \({}^{\text{a}}\) & - & 6.9 \({}^{\text{b}}\) \\ \hline M–g goat’s milk; M/GOS—g goat’s milk after enzymatic conversion of lactose; M + P—gota’s milk with permeate; M + P/GOS—gota’s milk with permeate after enzymatic conversion of lactose. Values represent mean \(\pm\) SD (\(n=7\)); SD—standard deviation, \({}^{\text{a,b}}\), different letters with mean values in a row indicate statistically significant differences at the level \(\alpha=0.05\). & \\ \end{tabular}
\end{table} 
Table 1: Contents and amounts of components in goat’s milk and goat’s milk with permeate after enzymatic conversion of lactose. \begin{table}
\begin{tabular}{c c c c c} \hline
**Parameters** & **M** & **M/GOS** & **M + P** & **M + P/GOS** \\ \hline pH & 6.64 \(\pm\) 0.01 \({}^{\text{a}}\) & 6.63 \(\pm\) 0.01 \({}^{\text{a}}\) & 6.65 \(\pm\) 0.02 \({}^{\text{a}}\) & 6.64 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Acidity (\({}^{\circ}\)SH) & 6.70 \(\pm\) 0.01 \({}^{\text{a}}\) & 6.72 \(\pm\) 0.01 \({}^{\text{a}}\) & 6.73 \(\pm\) 0.01 \({}^{\text{a}}\) & 6.71 \(\pm\) 0.02 \({}^{\text{a}}\) \\ Tittatable acidity (\% lactic acid) & 0.05 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.05 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.06 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.06 \(\pm\) 0.01 \({}^{\text{a}}\) \\ \hline \end{tabular}
\end{table} 
Table 2: Acidity of goat’s milk and goat’s milk with permeate after enzymatic conversion of lactose; M + P—mixture of goat’s milk with permeate; M + P/GOS—gota’s milk with permeate after enzymatic conversion of lactose. Values represent mean \(\pm\) SD (\(n=7\)); SD—standard deviation, \({}^{\text{a,b}}\), different letters with mean values in a row indicate statistically significant differences at the level \(\alpha=0.05\).