Conclusion
The addition of soybean enhanced the post-acidification in cow milk yogurt but not in camel milk yogurt. On the other hand, soybean–camel milk yogurt showed higher TPC than soybean–cow milk yogurt during 21 days refrigerated storage. The viability of LAB and antioxidant activity were improved in the presence of soybean in both types of yogurt. Higher Lactobacillus spp. VCC was showed in soybean–camel milk yogurt than soybean–cow milk yogurt while the latter showed higher S. thermophilus VCC than the former. Thus, soybean may be used to support the survival of LAB and antioxidant activity not only in cow milk yogurt but also in camel milk yogurt during refrigerated storage.