As shown in Table 2, a significant decrease in syneresis values of X1, X2, T1, and T2 was recorded after 20 days of cold storage (p < .05). Mahmood, Abbas, and Gilani (2008) reported similar trends in yogurt samples made with different commercial probiotic cultures. As it was indicated by Mende et al. (2016), the interaction between polysaccharide molecules and protein network is related to the acidity of the medium. It is generally assumed that polysaccharides that are directly attached to protein network are charged and acidity of a medium changes the charges of protein molecules. Repulsive or associative interactions or segregative phase separation can be occurred depending on pH and, thus, protein charge. Unlike the other buffalo milk yogurt samples, a significant increase was observed in the syneresis values of Y1 and Y2 after 10 days of cold storage (p < .05). The increase in syneresis might be related to the count of L. acidophilus as stated before (Olson & Aryana, 2008).