The initial pH of the buffalo milk was standardized to reduce variability in the length of fermentation as stated by Nguyen et al. (2014). It was observed that the SCT primarily affected the acidification kinetic during fermentation (Figure 2). The fermentation time was prolonged by using probiotic ABY‐2 and ABT‐4 cultures. Regardless of the SCT, slight decreases in pH values were observed at the initial stages of all fermentations, which can be attributed to higher buffer capacity of buffalo milk (Medeiros, Souza, & Correia, 2015). A faster and steep curve inclination then occurred progressively. The effect of the SCT on the acidification kinetic was primarily important at the second stage of the fermentation. A third phase of the fermentation related to stabilization stated by Medeiros et al. (2015) was not observed with an exception of ABY‐2 culture in this study.