The appraisal of incorporating whole soy-bean milk (SBM) instead of the traditional egg yolk (EY) in bovine semen extenders was investigated. Semen ejaculates from five clinically normal and sexually mature Holstein bulls were used. Two tris-based extenders titrated with citric acid (mono-hydrate) were used. Both extenders were similar in all ingredients except in that one of them contained 15% EY and the other contained 5% SBM. Efficiency of both extenders was evaluated on the basis of sperm viability during each step of semen freezing and after thawing. The initial bacterial counts in the raw EY & SBM, in the extenders, in the extended semen and in the post frozen / thawed semen were also  determined .To confirm the laboratory results, an  AI fertility trial using 548 Friesian cows was conducted and conception rates of the inseminates from both extenders were compared. The post thaw sperm motility was significantly (p< 0.05) higher in SBM than in EY frozen/thawed semen. The recorded values for both estimates were 48.4±1.2 and 43.4±1.0%, respectively. Bacterial counts in the raw cryo-protectants, instant extenders, extended semen and in the post-frozen/ thawed semen were all in-favor of SBM extender (p<0.001). The AI conception rate in the cows inseminated with SBM frozen semen was higher (64.3%) than that recorded for those inseminated with EY frozen semen (57.6 %).The difference was statistically significant (p>0.05).The results of this study showed that replacing the traditional EY by SBM in formulating the proposed extender resulted in a lower bacterial counts in the extended and post-thawed semen, better sperm post-thaw motility and higher AI conception rates. It is concluded that the use of whole SBM extenders (as free animal-source media) could be recommended for sanitary and efficient freezing of bovine semen.