Akgun, AbdullahYazici, FehmiGulec, Haci Ali2024-06-122024-06-1220182048-7177https://doi.org/10.1002/fsn3.580https://hdl.handle.net/20.500.14551/19396The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3g100g(-1) milk fat were investigated throughout 20days of storage at 4 degrees C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004g100g(-1)day(-1), respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY-2 culture increased the amount of organic acids during cold storage in comparison with the YC-X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY-2 culture.en10.1002/fsn3.580info:eu-repo/semantics/openAccessBuffalo Milk YogurtCold StorageIncubation PhStarter CultureConjugated Linoleic-AcidOrganic-AcidsLactobacillus-AcidophilusSensory PropertiesStarter CulturesProduct QualityFatty-AcidsFermentationTextureTemperatureArticle62492502Q2WOS:0004274736000292-s2.0-8504359751329564117Q1