Considering the whole period of shelf‐life, the titratable acidity increased with the postacidification during cold storage. As shown in Table 1, the SCT altered the postacidification kinetics of the buffalo milk yogurt samples during cold storage. When the IFpH was 4.80, titratable acidity was significantly affected by the SCT (p < .05). The increase in the titratable acidity fitted to zero‐order reaction for all buffalo milk yogurt samples during cold storage. However, the reaction rate constants differed due to the SCT for the IFpH of 4.80, while they were similar for the IFpH of 4.55. When the fermentation period lasted at the pH of 4.80, the reaction rate constant of postacidification of buffalo milk yogurt fermented by YC‐X11 was higher than the probiotic ones. The buffalo milk yogurt samples fermented by ABT‐4 had the lowest rate constant. On the other hand, when the fermentation period lasted at the pH of 4.55, the reaction rate constants of the buffalo milk yogurt samples fermented by probiotic strains increased, while the rate constant of the buffalo milk yogurt fermented by YC‐X11 remained nearly constant.