Table 4. Texture of yogurt-cheeses made from different blends during storage at 4℃.

Composition	Storage period (wk)	Cheese types
		Control	S1	S2	CF2	SC1	SC2
Springiness (m)	0	0.77±0.09a	0.71±0.10a	0.71±0.05a	0.88±0.08a	0.79±0.02a	0.78±0.10a
	1	0.77±0.17a	0.67±0.18a	0.67±0.08a	0.84±0.10a	0.71±0.03a	0.70±0.03a
	2	0.75±0.01a	0.61±0.12b	0.56±0.05b	0.76±0.10b	0.71±0.02a	0.69±0.11a
Cohesiveness	0	0.88±0.12a	0.80±0.05a	0.79±0.09a	0.94±0.12a	0.88±0.07a	0.86±0.06a
	1	0.83±0.08a	0.76±0.15a	0.74±0.17a	0.92±0.08a	0.86±0.04a	0.84±0.06a
	2	0.73±0.03b	0.69±0.09a	0.64±0.01b	0.87±0.03a	0.75±0.02b	0.73±0.07b
Chewiness (g)	0	97.30±4.01a	80.11±2.33a	78.83±3.59a	90.57±3.25a	85.44±2.10a	84.10±1.41a
	1	96.81±2.83a	75.69±4.43a	75.54±5.06a	91.45±3.20a	86.03±2.72a	83.98±1.04a
	2	83.12±1.66b	65.06±2.73b	65.17±2.53b	79.43±2.30b	75.19±1.01b	72.03±0.96b
Brittleness (N)	0	0.91±0.16a	1.00±0.09a	1.25±0.23a	0.97±0.13a	1.52±0.15a	1.80±0.49a
	1	0.79±0.14b	0.97±0.02a	1.10±0.12b	0.83±0.14b	1.47±0.16a	1.65±0.11b
	2	0.64±0.08c	0.80±0.05b	0.93±0.05c	0.78±0.05b	1.26±0.13b	1.53±0.60c
Fat (%)	0	12.15±0.18a	11.05±0.12a	10.20±0.48b	12.18±0.12b	11.67±0.15a	10.92±027a
	1	11.86±0.29b	10.57±0.16b	10.47±0.19a	12.31±0.12a	11.49±0.39b	10.71±0.25b
	2	10.85±0.19c	9.49±0.18c	8.97±0.21c	11.76±0.16c	9.78±0.18c	9.57±0.17c
Titratable acidity	0	0.110±0.19b	0.145±0.08b	0.160±0.01c	0.082±0.03b	0.141±0.12b	0.150±0.10b
	1	0.111±0.04b	0.159±0.06b	0.174±0.11b	0.099±0.07b	0.152±0.10a	0.154±0.03b
	2	0.161±0.11a	0.174±0.03a	0.194±0.06a	0.159±0.09a	0.156±0.10a	0.163±0.06a

^a-cValues with different letters in the same column are significantly different (p<0.05).

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.