Final composition and physicochemical and sensory aspects of a fermented milk product such as yogurt are influenced mainly by chemical composition of milk (Akgun, Yazici, & Gulec, 2016) and processing conditions (Nguyen, Ong, Kentish, & Gras, 2014). The effects of milk composition on the mentioned properties of buffalo milk yogurt are well described in our previous study (Akgun et al., 2016). Starter culture type (SCT) and incubation final pH (IFpH) are considered as other important factors which affect overall quality of buffalo milk yogurt during cold storage.