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Zabadi is the national type of yoghurt manufactured in Egypt. The starter consists mainly of Streptococcus thermophilus and Lactobacillus bulgaricus. In Egypt, the cow and buffalo milk shortage is so serious that every possible means of supplementing this shortage must be investigated. In the present study the effect of adding soy extract to cow's and buffalo milk in zabadi making and its effect on chemical and organoleptic properties was studied. The growth and activity of lactic acid bacteria in soy milk and manufacture of soybean sour products have been studied without added animal milk. Angeles & Marth (1971) manufactured 3 different sour soy milk products by using Str. thermophilus, L. casei and L. delbrueckii, while Mital, Steinkraus & Naylor (1974) reported that lactic acid bacteria such as Str. thermophilus, L. acidophilus and L. plantarum which are able to utilize sucrose could be employed in the manufacture of fermented soy milk products.

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