The SCT and the IFpH did not significantly affect the b* values of all the buffalo milk yogurt samples (p > .05). Dimitreli, Petridis, Akakiadou, and Chrysalidou (2014) stated that the riboflavin content had higher importance on b* value of a yogurt sample than its composition. Olson and Aryana (2008) also reported that b* value of a yogurt sample was affected by the inoculation level of L. acidophilus, and higher inoculation level of L. acidophilus caused darker and more red and yellow yogurt. In this study, there were no significant differences in b* values of Y1, Y2, T1, and T2 even though ABY‐2 and ABT‐4 cultures contain L. acidophilus (p > .05) . However, the b* values of Y1, Y2, T1 and T2 were affected by the longer period of cold storage significantly (p < .05). The counts of probiotic microorganisms present in ABY‐2 and ABT‐4 cultures may be responsible for the increases in the b* values during cold storage.