Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures

ABSTRACT This study investigated the physicochemical, microbiological, textural, and sensory characteristics of yogurts produced from cow, goat, sheep, and buffalo milk, both with and without probiotic supplementation ( Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis BB‐12), during 21 days of refrigerated storage. Results revealed that milk type markedly influenced compositional and structural attributes ( p < 0.05). Sheep and buffalo milk yogurts exhibited higher dry matter, viscosity, and hardness, while goat milk yogurts showed the weakest water‐holding capacity (WHC) and highest syneresis. The addition of probiotic cultures modified fermentation dynamics, leading to lower acidity and higher pH values, particularly in bifidobacteria‐enriched samples. All probiotic yogurts maintained viable counts above 10 6 CFU/g throughout storage, confirming their probiotic status. Interestingly, goat milk provided the most favorable environment for B. animalis subsp. lactis BB‐12 survival, likely due to its higher oligosaccharide content and buffering capacity. Sensory scores were highest for sheep and buffalo milk yogurts, reflecting their richer composition and superior texture. These findings highlight the strong influence of milk composition on the physicochemical behavior and probiotic viability of yogurt, suggesting that mixed‐milk formulations could improve the sensory and functional quality of probiotic dairy products.