In this study set type yoghurt was produced from goat milk (A) 70% goat-30% cow (B), 50% goat-50% cow milk (c) mixtures and stored 14 days at plus minus 4 degree C. Two concentration methods of ultrafiltration (UF) and skim milk powder addition (MP) were applied to milk mixtures, therefore six different yoghurt samples were obtained. Some chemical, physical, microbiological and sensory properties of yoghurt samples were analyzed at 1st, 7th and 14th day of storage. Effects of milk type, concentration method and storage period on physico-chemical and microbiological properties of samples were investigated statistically.