Table 2. Comparison of yield and cutting point of yogurt-cheeses.

Cheese types	Yield (%)	Cutting point (min)
Control	26.67	240
S1	17.92	320
S2	12.53	360
CF2	43.79	280
SC1	14.20	400
SC2	12.85	460

Control, cheese made from raw milk; S1, cheese made from raw milk mixed with 10% soy milk; S2, cheese made from raw milk mixed with 20% soy milk; CF2, cheese made from ultrafiltrated milk; SC1, cheese made from ultrafiltrated milk mixed with 10% soy milk; SC2, cheese made from ultrafiltrated milk mixed with 20% soy milk.