Yogurt can be heated before drinking, but care should be taken not to exceed 50°C when heating to avoid destroying the probiotic activity in the yogurt. It is worth noting that yogurt should be consumed as soon as possible after heating so as not to leave it for too long and breed bacteria. Especially for people with weak gastrointestinal function, avoid drinking yogurt at too low a temperature, such as yogurt just taken out of the refrigerator, which can easily lead to abdominal pain and flatulence. The temperature suitable for probiotic reproduction in yogurt is usually 40-42℃. When heating yogurt, avoid high temperature and continuous heating, put yogurt with bottles and bags directly in warm water at 50℃ or less, and stop when the temperature rises after shaking well. Yogurt is usually made by adding active lactic acid bacteria to fresh milk and fermenting it. During the fermentation process, the lactose and protein in milk are broken down into small molecules, which are more conducive to human digestion and absorption. However, babies under one year old and people with gastrointestinal disorders should avoid drinking it to avoid affecting their appetite and digestive function.