Whiteness (L*), red/greenness (a*), and yellow/blueness (b*) values of the buffalo milk yogurt samples are shown in Table 3. The mean L* value of buffalo milk yogurt samples was higher than that found in dahi (Raju & Pal, 2009), and was lower than that of found in probiotic yogurt (Olson & Aryana, 2008). L*, a*, and b* values of all buffalo milk yogurt samples were not significantly affected by the IFpH and the SCT (p > .05). It was also observed that 20 days cold storage did not significantly affect the L* values of X2, Y1, Y2, T1, and T2 (p > .05), and only the L* values of X1 (p < .05) were significant. Although the decrease in L* values of all the buffalo milk yogurt samples was observed in this study, these reductions were statistically insignificant (p > .05). The a* values of probiotic buffalo milk yogurt samples were closer to that found in a probiotic yogurt by Olson and Aryana (2008). As shown in Table 2, an irregular trend was observed in syneresis values of probiotic buffalo milk yogurt samples, which was attributed to the amount of syneresis during cold storage (Shirai et al., 1992), and this led to fluctuations in a* values of probiotic buffalo milk yogurt samples throughout the cold storage.