After the first day of cold storage, the fat, total solids, ash, and protein contents of buffalo milk yogurt samples were 3.1 ± 0.0 g/100 g, 13.4 ± 0.2 g/100 g, 0.8 ± 0.0 g/100 g, and 4.2 ± 0.1 g/100 g, respectively. No significant (p > .05) effects of the SCT and IFpH) on the final compositions of the buffalo milk yogurt samples were observed since they were directly related with the composition of buffalo milk.