Cunha Neto, Oliveira, Hotta, and Sobral (2005) used YC‐X11 culture for buffalo milk yogurt and reported that standardized buffalo milk yogurts containing 3 g/100 g fat obtained higher scores for taste in sensorial analysis at 15 and 30 days of storage. Similar result was observed in the flavor scores of the buffalo milk yogurts throughout the cold storage. The probiotic buffalo milk yogurt samples containing ABY‐2 and ABT‐4 cultures had higher general acceptability scores at 1 day of the cold storage, and longer storage time did not significantly affect the decision of the panelists anymore (p > .05).