Effect of cow and goat milk blend in different concentrations CG1 (100:0), CG2 (90:10), CG3 (80:20), CG4 (70:30), CG5 (60:40), CG6 (50:50), CG7 (0:100) on (A) Color, (B) Aroma, (C) Taste, and (D) Texture of cottage cheese during 15 days storage at 5±1oC.