## 3 Results and Discussion
### Composition of Milk and Fermented Milk
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Production** & **Diet** & **Fat** & **Protein** & **Lactose** & **Total Solids** \\ \hline \multirow{4}{*}{PE} & CD1 & 4.73 \(\pm\) 0.02 A & 3.37 \(\pm\) 0.01 A & 4.73 \(\pm\) 0.02 A & 13.33 \(\pm\) 0.01 A \\  & CD2 & 4.80 \(\pm\) 0.02 B & 3.35 \(\pm\) 0.01 A & 4.73 \(\pm\) 0.02 A & 13.31 \(\pm\) 0.01 B \\  & CD3 & 4.56 \(\pm\) 0.02 C & 3.34 \(\pm\) 0.01 A & 4.74 \(\pm\) 0.03 A & 13.10 \(\pm\) 0.01 C \\  & Anova & ** & NS & NS & ** \\ \hline \multirow{4}{*}{EL} & CD & 5.12 \(\pm\) 0.02 A & 3.34 \(\pm\) 0.02 A & 4.57 \(\pm\) 0.01 A & 13.50 \(\pm\) 0.10 A \\  & BD & 5.30 \(\pm\) 0.02 B & 3.21 \(\pm\) 0.02 B & 4.59 \(\pm\) 0.01 A & 14.00 \(\pm\) 0.10 B \\  & APD & 5.07 \(\pm\) 0.02 C & 3.26 \(\pm\) 0.02 B & 4.58 \(\pm\) 0.01 A & 13.27 \(\pm\) 0.10 C \\  & Anova & ** & ** & NS & ** \\ \hline \multirow{4}{*}{ML} & CD & 5.15 \(\pm\) 0.02 A & 3.41 \(\pm\) 0.01 A & 4.47 \(\pm\) 0.11 A & 14.33 \(\pm\) 0.02 A \\  & BD & 5.56 \(\pm\) 0.02 B & 3.29 \(\pm\) 0.01 B & 4.52 \(\pm\) 0.11 A & 14.50 \(\pm\) 0.02 B \\  & APD & 5.04 \(\pm\) 0.02 C & 3.28 \(\pm\) 0.01 B & 4.47 \(\pm\) 0.11 A & 13.94 \(\pm\) 0.02 C \\  & Anova & ** & ** & NS & ** \\ \hline \multirow{4}{*}{LL} & CD & 5.39 \(\pm\) 0.05 A & 3.62 \(\pm\) 0.02 A & 4.35 \(\pm\) 0.03 AB & 13.90 \(\pm\) 0.05 A \\  & BD & 5.61 \(\pm\) 0.05 B & 3.56 \(\pm\) 0.02 A & 4.39 \(\pm\) 0.03 A & 14.18 \(\pm\) 0.05 B \\ \cline{1-1}  & APD & 5.10 \(\pm\) 0.05 C & 3.42 \(\pm\) 0.02 B & 4.29 \(\pm\) 0.03 B & 13.21 \(\pm\) 0.05 C \\ \cline{1-1}  & Anova & ** & ** & ** \\ \hline \hline \end{tabular}  
* PE: Pre-experimental; EL: Early lactation; ML: Middle lactation; LL: Late lactation; CDI: Control diet; BD: Broccoli by-products diet; APD: Artichoke plant by-products diet. Least square means within a column having different letters differ significantly.
* \(p<\) 0.05; *
* \(p<\) 0.01; **
* \(p<\) 0.001. NS: not significant. Capital letters refer to the differences between diets at each of the times for each of the rows (production).  
\end{table} 
Table 1: Principal components (fat, protein, lactose and total solids) content (g/100 mL) in raw milk used for the different productions of fermented milk. in the goat diet (40% of by-product) was maintained when milk is fermented by YO-MIX(tm) 300: CD (3.75%) presented higher values than APD (3.67%), followed by BD (3.54%). Regarding the composition of milk fermented by MA400 starter culture (Table 3) the same tendency was observed, increasing fat and protein content during lactation. A fat percentage increase (\(p<0.05\)) of 0.24 percentage units was observed in the BD diet (5.63%) compared to the APD (5.41%) and CD (5.39%) diets between PE and LL. These differences were also found in milk from goat fed with the incorporation of 40% of by-product. Milk from animals fed broccoli by-product silage had a higher average fat content compared to the conventional diet and with artichoke plant by-product silage [6,8,29]. Nevertheless, when milk was fermented by MA400 no differences in protein percentage were found between APD and BD (3.45%). Fermented milks macrocomposition (from both starter cultures) were not affected by the studied storage time. In some cases, significant differences were detected but these results presented no clear trend, being the differences between T2 and T30 very small (in percentage units). Average macrocomposition of the fermented millks with the different starter cultures and in the different productions and diets did not quantitatively differ much. Consequently, when evaluating gel stability (syneresis and whey composition) the behavior was similar, as will be discussed later. Tables 4 and 5 show the sugars (lactose, glucose and galactose) and lactic acid present in the FMs. These components contribute to the characteristic taste of this type of product.