The objectives of this work were (1) to study the impact of addition various levels of soymilk to buffalo’s or cow’s milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT cultures in the previous mentioned milk. Incorporation of soymilk with buffalo’s or cow’s milk decreased total solids, fat, total protein and ash contents and increased redox potential (Eh) values of the resulted mixtures. Mixtures of soymilk with buffalo’s or cow’s milk gained lower sensory evaluation scores than those of buffalo’s and cow’s milk but higher than that of soymilk. Samples of 25% soymilk+75% buffalo’s milk or 25% soymilk+75% cow’s milk obtained the highest sensory evaluation scores for mixtures of soy, buffalo’s and cow’s milk. Blinding of soymilk with buffalo’s and cow’s milk prolonged coagulation time with classic or ABT culture. Addition of 25, 50 and 75% soymilk decreased curd tension of buffalo’s milk while increased it for cow’s milk. Cow’s milk had the highest values of susceptibility to syneresis (STS) whereas buffalo’s milk had the lowest. Mixing of soymilk with buffalo milk increased STS values which decreased by blinding soymilk with cow’s milk. Water holding capacity (WHC) values followed the opposite trend for STS. During fermentation, the increasing of acidity and Eh was lower in soymilk than those of buffalo’s and cow’s milk. Mixing of soymilk with buffalo’s or cow’s milk lowered increasing of acidity and Eh. Both acidity ratios and the development of acidity rates within fermentation were higher in milk inoculated with classic starter than that of milk inoculated with ABT culture.

Soy, Buffalo, Cow Milk, ABT Culture