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Results revealed that milk type markedly influenced compositional and structural attributes (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Sheep and buffalo milk yogurts exhibited higher dry matter, viscosity, and hardness, while goat milk yogurts showed the weakest water\u2010holding capacity (WHC) and highest syneresis. The addition of probiotic cultures modified fermentation dynamics, leading to lower acidity and higher pH values, particularly in bifidobacteria\u2010enriched samples. All probiotic yogurts maintained viable counts above 10\n                    <jats:sup>6<\/jats:sup>\n                    \u2009CFU\/g throughout storage, confirming their probiotic status. Interestingly, goat milk provided the most favorable environment for\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>B. animalis<\/jats:italic>\n                    <\/jats:styled-content>\n                    subsp.\n                    <jats:italic>lactis<\/jats:italic>\n                    BB\u201012 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\u2010milk formulations could improve the sensory and functional quality of probiotic dairy products.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71743","type":"journal-article","created":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T02:54:26Z","timestamp":1776308066000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9936-3298","authenticated-orcid":false,"given":"\u015eevval \u015eevgin","family":"Demirhan","sequence":"first","affiliation":[{"name":"Institute of Natural and Applied Sciences Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8306-0222","authenticated-orcid":false,"given":"Seval","family":"Andi\u00e7","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, Department of Food Engineering Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6889-9487","authenticated-orcid":false,"given":"\u015eehriban","family":"O\u011fuz","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, Department of Food Engineering Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,15]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.06.001"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(98)75584\u20105"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0921\u20104488(93)90080\u20102"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471\u20100307.2011.00763.x"},{"key":"e_1_2_10_6_1","first-page":"225","article-title":"Physico\u2010Chemical and Organoleptic Comparison of Buffalo, Cow and Goat Milk and Their Yogurt Samples","volume":"66","author":"Ahmed N.","year":"2014","journal-title":"Pakistan Journal of Science"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.16014"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.580"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010006\u20100500\u20109"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2003.10.007"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3892\/ijfn.2022.28"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms232214308"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900024523"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.12681\/jhvms.37054"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1128\/msphere.00084\u201021"},{"key":"e_1_2_10_16_1","first-page":"67","volume-title":"Lactic Acid Bacteria: Microbiological and Functional Aspects","author":"Ballongue J.","year":"2004"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation7040250"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541\u20104337.2011.00163.x"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.01.012"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010012\u20101798\u20104"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2009.02.008"},{"key":"e_1_2_10_22_1","first-page":"117","article-title":"Bifidobacteria: History, Ecology, Physiology and Applications","volume":"50","author":"Biavati B.","year":"2000","journal-title":"Annals of Microbiology"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963\u20109969(00)00101\u20100"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1093\/glycob\/cws074"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(02)00182\u20106"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2017.1295988"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2023\u201024332"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061250"},{"key":"e_1_2_10_29_1","unstructured":"Codex Alimentarius.2022.\u201cStandard for Fermented Milks. 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