The syneresis values of the buffalo milk yogurt samples containing YC‐X11 and ABY‐2 cultures ranged from 39.00% to 41.67%. The IFpH did not significantly affect the syneresis (p > .05). As shown in Table 2, the absence of L. delbrueckii subsp. bulgaricus in the culture increased the syneresis significantly (p < .05). In this case, it was also easily mentioned that there was no significant difference in T1 and T2 again (p > .05). Şanlı, Şenel, Sezgin, and Benli (2014) mentioned that the body of low‐fat yogurt could be improved using exopolysaccharide‐producing starter cultures. Although different conclusions are available in the literature (Badel, Bernardi, & Michaud, 2011) concerning the use of exopolysachharide in yogurt to improve rheology, the amount of starter culture, molecular characteristics of exopolysaccharides, and their ability to interact with protein network are known as important factors that affect the morphology of yogurt. Moreover, there are inconsistent data in the literature as the molecular characteristics of exopolysaccharides are also affected by the fermentation parameters (Mende, Rohm, & Jaros, 2016). Ibrahim (2015) also concluded that a longer fermentation time in camel milk leads to the formation of a weak structure. The main reasons for syneresis may be due to the structural rearrangements in casein micelles in the gel network and the rate of solubilization of colloidal calcium particles. In this study, a longer fermentation period was achieved by ABY‐2 culture. However, higher syneresis was observed in T1 and T2 including ABT‐4 culture (Table 2). Therefore, the primary reason for higher syneresis was considered to be the SCT instead of the fermentation period.