## 4 Conclusions  
Long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for yogurt and cheese fermentation. Broccoli inclusion enhances fat and solids content in milk and consequently in fermented millks, artichoke plant inclusion does not pose differences as compared to milk from conventional diets. Gel stability, lactic acid bacteria counts, fermentation performance (acidity and organic acids and sugars profile) are not affected by diets. The inclusion of broccoli silage enhances antioxidant properties of milk. Fermentation enhances antioxidant properties of fermented millks from all diets, especially when mesophilic cheese starter cultures are used. Artichoke plant silage inclusion does not modify antioxidant properties as compared to conventional diets. Health quality index of milk from conventional and silage fed dairy goats are within usual values reported for goat milk products, whereas artichoke plant inclusion improves health indexes due to enhanced unsaturated fatty acids profile. Volatile aldehydes in fermented millks decrease with the advance of lactation. The inclusion of both silages enhances hexanoic acid and aldehyde contents in yogurt cultured milk and enhances butanoic, hexanoic and octanoic acids as well as octanal in milk fermented by the mesophilic culture. Volatile terpen do not allow to differentiate among the studied diets. Differences on the prevalence of volatiles point to moderate to low differences on the flavor of fermented millks, however further studies are needed including sensory analysis to provide a deeper inside on the effect of those diets on milk flavor. The inclusion of silages from broccoli and artichoke plant by-products in the diet of dairy goats represents a truly implementation of a sustainable farming practice in line with the present trends towards circular economy strategies. Further studies are needed to evaluate the incorporation of other byproducts in the long term on the diet of dairy ruminants and further check milk suitability for industrialization to contribute to the sustainability of farming.  
Conceptualization, E.S., G.R. and J.R.D.; methodology, R.M., P.M., G.R., J.F.-L., M.V.-M.; validation, E.S. and J.R.D.; formal analysis, E.S.; investigation, R.M. and E.S.; resources, G.R.; data curation, R.M. and M.C.-L.; writing--original draft preparation, R.M. and M.C.-L.; writing--review and editing, E.S.; supervision, J.R.D.; project administration, G.R.; funding acquisition, G.R. All authors have read and agreed to the published version of the manuscript.  
This research was funded by Spanish Ministry of Economy, Industry and Competiveness and the European Regional Development Fund, grand number AGL2015-64518-R (MINECO/FEDER/UE). P.M. was funded by an FPU grant (Reference number: FPU14/06058) from the Spanish Ministry of Education. The equipment used for volatile analysis was purchased with Grant EQC2018-004170-P funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe.  
The animal study protocol was approved by the Ethical Committee of experimentation of Miguel Hernandez University (protocol code UMH.DTA.GRM.01.15).  
Not applicable.  
Data Availability Statement: Data is contained within the article.  
The authors declare no conflict of interest.