Yogurt is a fermented product of plain milk. Compared with plain milk, the nutritional value of yogurt is slightly higher than that of plain milk. Both yogurt and plain milk are rich in calcium and protein, etc., but yogurt has added probiotics during the fermentation process, which is more suitable for lactose intolerant patients. yogurt has the advantages of improving intestinal flora, promoting digestion and absorption, and facilitating intestinal health, etc. 1. Improving intestinal flora: yogurt contains active lactic acid bacteria, which helps digestion in the gastrointestinal tract, and also regulates the normal intestinal flora, and at the same time has a certain inhibitory effect on typhoid, dysentery and other It also has a certain inhibitory effect on pathogenic bacteria such as typhoid and dysentery; 2. Promote digestion and absorption: some of the proteins in yogurt are decomposed and converted into a variety of amino acids and peptides, which are more easily digested and absorbed by the body, while the calcium lactate that is rich in lactic acid is more easily absorbed by the digestive system; 3. Lactic acid bacteria in yogurt will break down part of the lactose when fermenting, and lactose intolerant patients can drink yogurt. Therefore, the nutrient utilization rate of yogurt is improved compared to that of cow’s milk, which makes it easier to digest and absorb. However, yogurt must be consumed in moderation, not heated, and as soon as possible after opening.