In this study, it was aimed to study to compare the shelf life of yogurts made from cow and
buffalo milks. The experimental yogurt samples were kept at a refrigerator for 4 weeks and
were analyzed on days 1th, 7th, 14th, 21th and 28th of storage. According to the results
obtained, yogurt samples (BY) made from buffalo milk had higher values of dry matter, fat,
acidity and L* values than those of yogurt samples (CY) made from cow milk. The counts of
total aerobic microorganisms, lactobacillus, lactococcus and yeasts & molds of BY yogurt …