Goat milk whey generated during cheese manufacture offers a nutritious product for application as food ingredients in functional products in addition to reduce environmental impacts of its disposal.The aims of this study were to obtain goat milk whey with high viability of Lactobacillus paracasei subsp. paracaseiafter fermentationwith different initial pHs, addition of carbohydrates and producea fermented functional milk. T1 (strain only); T2 (2% sucrose – pH 7.0); T3 (2%glucose – pH 6.0 and 7.5); T4 (2% of lactose); T1 and T4 in pHs 6.0, 7.0 and 7.5 had pH, reducing sugarsand probiotic counts measured at 0, 3, 6, 9 and 12h of fermentation. Fermented whey and milk were also characterizedmicrobiological and physical-chemically. The pH decreased in all treatments with T2 lower than T1 and T4 (P<0.05). Reducing sugarsvalueswere different at all times between T4 and the other treatments (P<0.05). The carbohydrates had noinfluence on viability (P>0.05), that was stable over time (pH 6.0 and 7.5) (average of 9.85±0.08 logUFC/mL) and increased in pH 7.0 (P<0.05), reaching11.00±0,05logUFC/mL after 6 hours of fermentation. T1 (pH 6.0) fermented by 6 hours was chosen to formulate the fermented milk (30%v/v), keptunder refrigeration (4 ± 1ºCfor 14 days). It had a reduction in pH, from 6.04±0.01 to 4.34±0.02 (P<0.05) and stableprobiotic counts (average of 8.48±0.04 logUFC/mL) (P<0.05). In conclusion, the probiotic goat whey is a viable functional ingredient to the development of goat functional food with commercialpotential.