Buffalo milk yogurt samples were organoleptically examined by a group of 15 panelists at the University of Ondokuz Mayis, Food Engineering Department, according to the method modified from Bodyfelt, Tobias, and Trout (1988), with maximum scores of 10, 5, 5, and 10 for flavor, body and texture, appearance and color, and general acceptability, respectively. The highest and the lowest numbers indicate liking extremely and disliking extremely, respectively. Initially, the panelists were trained in 2‐hr sessions prior to evaluation to be familiar with attributes and scaling procedures of yogurt samples. All buffalo milk yogurt samples were coded with three‐digit random numbers and presented to the panelists on a tray in individual booths. Orders of serving were completely randomized. Panelists were structured to cleanse their palate with plain crackers and water before tasting each sample.