## 3 Results and Discussion
### Composition of Milk and Fermented Milk
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \multicolumn{2}{c}{**Production/Diet**} & \multicolumn{3}{c}{**Fat**} & \multicolumn{3}{c}{**Protein**} & \multicolumn{3}{c}{**Total Solids**} \\ \hline  & & **T2** & **T30** & **Anova** & **T2** & **T30** & **Anova** & **T2** & **T30** & **Anova** \\ \hline \multirow{4}{*}{PE} & CD1 & 4.77 \(\pm\) 0.02 Aa & 4.86 \(\pm\) 0.02 Ab & * & 3.37 \(\pm\) 0.01 Aa & 3.35 \(\pm\) 0.01 Aa & NS & 13.16 \(\pm\) 0.01 Aa & 13.26 \(\pm\) 0.01 Ab & *** \\  & CD2 & 4.66 \(\pm\) 0.02 Ba & * & 4.74 \(\pm\) 0.02 Bo & * & 3.35 \(\pm\) 0.01 Aa & 3.35 \(\pm\) 0.01 Aa & NS & 13.05 \(\pm\) 0.01 Ba & NS \\  & CD3 & 4.35 \(\pm\) 0.02 Ca & 4.37 \(\pm\) 0.02 Ca & NS & 3.35 \(\pm\) 0.01 Aa & 3.35 \(\pm\) 0.01 Aa & NS & 12.73 \(\pm\) 0.01 Ca & 12.72 \(\pm\) 0.01 Ca & NS \\  & Anova & ** & ** & NS & NS & NS & ** & *** \\ \hline \multirow{4}{*}{EL} & CD & 4.96 \(\pm\) 0.13 Aa & 5.03 \(\pm\) 0.13 Aa & NS & 3.34 \(\pm\) 0.02 Aa & 3.35 \(\pm\) 0.02 Aa & NS & 13.96 \(\pm\) 0.04 Ba & 13.26 \(\pm\) 0.10 Ab & ** \\  & SD & 5.17 \(\pm\) 0.13 Aa & 5.19 \(\pm\) 0.13 Ba & NS & 3.35 \(\pm\) 0.02 Aa & 3.34 \(\pm\) 0.02 Bo & * & 14.10 \(\pm\) 0.10 Aa & 14.24 \(\pm\) 0.10 Bo & NS \\  & APD & 4.79 \(\pm\) 0.13 Aa & 4.42 \(\pm\) 0.13 Ca & NS & 3.32 \(\pm\) 0.02 Ba & 3.26 \(\pm\) 0.02 AB & NS & 13.30 \(\pm\) 0.10 Ba & 13.47 \(\pm\) 0.10 Aa & NS \\  & Anova & ** & & & & & & & & \\ \hline \multirow{4}{*}{ML} & CD & 5.13 \(\pm\) 0.01 Aa & 5.15 \(\pm\) 0.01 Aa & NS & 3.48 \(\pm\) 0.01 Aa & 3.44 \(\pm\) 0.01 Aa & NS & 14.12 \(\pm\) 0.02 Aa & 14.15 \(\pm\) 0.02 Aa & NS \\  & BD & 5.54 \(\pm\) 0.01 Ba & 5.51 \(\pm\) 0.01 Ba & NS & 3.33 \(\pm\) 0.01 Ba & 3.44 \(\pm\) 0.01 Ab & ** & 14.46 \(\pm\) 0.02 Ba & 14.55 \(\pm\) 0.02 Bo & * \\  & APD & 4.98 \(\pm\) 0.01 Ca & 5.03 \(\pm\) 0.01 Ca & NS & 3.29 \(\pm\) 0.01 Ba & 3.25 \(\pm\) 0.01 Ba & NS & 13.77 \(\pm\) 0.02 Ca & 13.79 \(\pm\) 0.02 Ca & NS \\  & Anova & & *** & *** & *** & *** & *** & *** \\ \hline \multirow{4}{*}{LL} & CD & 5.29 \(\pm\) 0.05 Aa & 4.99 \(\pm\) 0.05 Ab & ** & 3.75 \(\pm\) 0.24 Aba & 3.54 \(\pm\) 0.24 Aa & NS & 14.35 \(\pm\) 0.05 Aa & 14.14 \(\pm\) 0.05 Ab & * \\  & BD & 5.05 \(\pm\) 0.05 Ba & 5.23 \(\pm\) 0.05 Bo & ** & 3.54 \(\pm\) 0.24 Aa & 3.34 \(\pm\) 0.24 Aa & NS & 14.46 \(\pm\) 0.05 Aa & 14.16 \(\pm\) 0.05 Ab & * \\  & APD & 4.76 \(\pm\) 0.05 Ca & 4.82 \(\pm\) 0.05 Aa & NS & 3.67 \(\pm\) 0.24 Aa & 3.45 \(\pm\) 0.24 Aa & NS & 13.47 \(\pm\) 0.05 Ba & 13.35 \(\pm\) 0.05 Ba & NS \\  & Anova & ** & ** & ** & NS & & & & \\ \hline \multirow{4}{*}{EL} & CD & 5.29 \(\pm\) 0.05 Aa & 4.99 \(\pm\) 0.05 Ab & ** & 3.75 \(\pm\) 0.24 Aba & 3.54 \(\pm\) 0.24 Aa & NS & 14.35 \(\pm\) 0.05 Aa & 14.14 \(\pm\) 0.05 Ab & * \\  & BD & 5.05 \(\pm\) 0.05 Ba & 5.23 \(\pm\) 0.05 Bo & ** & 3.54 \(\pm\) 0.24 Aa & 3.34 \(\pm\) 0.24 Aa & NS & 14.46 \(\pm\) 0.05 Aa & * \\  & APD & 4.76 \(\pm\) 0.05 Ca & 4.82 \(\pm\) 0.05 Aa & NS & 3.67 \(\pm\) 0.24 Aa & 3.45 \(\pm\) 0.24 Aa & NS & 13.47 \(\pm\) 0.05 Ba & 13.35 \(\pm\) 0.05 Ba & NS \\  & Anova & ** & ** & ** & NS & & & & \\ \hline \end{tabular}
\end{table} 
Table 2: Main components (fat, protein and total solids) content (g/100 g) in fermented milk manufactured and stored for 2 and 30 days with milk from Murucians-Grandalias goats fed differentiated diets, using a thermophilic (YO-MLVM’300) starter culture.