The addition of soybean enhanced the postacidification 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.