Yogurt is a dairy product made by special fermentation of milk. The content of live lactic acid bacteria in yogurt is very large. The organic acids, special enzymes and lactic acid bacteriocins produced by lactic acid bacteria through fermentation have special physiological functions, which can regulate the normal flora of the gastrointestinal tract and maintain the micro-ecological balance in the intestine, thus improving the function of the gastrointestinal tract and promoting food digestion. Lactobacillus consumes some vitamins in the process of metabolism, while synthesizing B vitamins such as folic acid, which can improve the activity of mineral elements. Therefore, drinking yogurt during a child’s cough can not only replenish the body with the necessary nutrients for growth and development, but also improve the body’s immunity and shorten the course of the disease. Parents should give their children yogurt in moderation so as not to increase the burden on the gastrointestinal tract. Choose unsweetened yogurt so as not to irritate the throat and worsen cough symptoms.