Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are typical strains in yogurt manufacturing. Yogurt that contains probiotic bacteria such as Lactobacillus acidophilus and Bifidobacteria (Tamime & Robinson, 1999) is popular in dairy industry due to their health‐promoting properties (Ravula & Shah, 1998). Also, a wide range of products with different flavors, textures, and consistencies were obtained by mixed strains of these microorganisms (Mckinley, 2005). Olson and Aryana (2008) stated that an excessively high inoculated level of L. acidophilus prolonged the incubation time and resulted in an inferior quality in cow milk yogurt. Up to now, other studies on production of bioyogurt have mainly focused on evaluating the viability of probiotic bacteria in fermented milk products and their potential health benefits (Maragkoudakis et al., 2006). However, to the best of our knowledge, there is no comprehensive study on the evaluation of the effects of SCT and IFpH on the physicochemical and organoleptic properties of buffalo milk yogurt during cold storage. The process variables affecting the gel formation and syneresis in buffalo milk yogurt are also not well understood.