The goat cheese was made from milk with acidity of 18 D and
an index cryoscope of 0.5878 H. The milk was pasteurised, and
E. coli were not detected in the samples from the negative control.
The yield of cheese was 13.27%, 13.28% and 13.30% for the negative
control, positive control (cheese 1) and LAB cocktail inoculated
(cheese 2) cheeses, respectively. Similar results were reported by
Hayaloglu, Tolu, and Yasar (2013), who found cheese yield values
ranging from 13.87% to 18.89%. According to the authors, the goat
breeds, unlike starter cultures, have greater influence on cheese
yield.