The changes in sensory properties of the buffalo milk yogurt samples during cold storage are shown in Table 4. It is clear that the IFpH did not significantly affect the flavor, texture, appearance, color, and general acceptability of all the buffalo milk yogurt samples (p > .05). The highest flavor and general acceptability scores were obtained for the yogurts made with ABY‐2 culture (p < .05). However, the effects of the SCT on the body, texture, appearance, and color of the buffalo milk yogurt samples were insignificant (p > .05). The flavor, body, texture, appearance, color, and general acceptability of Y1, Y2, T1, and T2 at 20 days of cold storage were not significant (p > .05). Cold storage slightly affected the flavor of X1 samples. Concurrently, X1 samples had the lowest flavor scores at 20 days of cold storage (p < .05).