Table 3. Result of curd formation.

Isolate	Skimmed milk			Semi-skimmed milk			Whole milk
	24 h	48 h	72 h	24 h	48 h	72 h	24 h	48 h	72 h
F2	+	++	+++	−	+	+++	++	++	+++

Notes.

+++

Excellent curd formation

++

Very good curd formation

+

Good curd formation

−

No curd formation