As expected, the pH values of buffalo milk yogurt samples significantly declined throughout the cold storage (p < .05). For all buffalo milk yogurt samples, the IFpH did not affect the decline trend of pH during cold storage. The decrease in pH of the buffalo milk yogurt consisting of ABY‐2 culture was relatively higher than the buffalo milk yogurt samples consisting of YC‐X11 and ABT‐4 cultures (Figure 3). Regardless of the IFpH, buffalo milk yogurt fermented by ABY‐2 culture had the lowest pH after 20 days of cold storage, while the others exhibited similar trend.