Fermented dairy products. It is a dairy product made from fresh milk, which is pasteurized and then a fermentation agent (beneficial bacteria) is added to the milk and cooled after fermentation. Lactic acid bacteria can break down part of the lactose and about 20% of the proteins in milk into small molecules that are easier to digest and absorb, break down part of the fat into fatty acids, and generate a variety of B vitamins (B1, B2, B6, B12, etc.), so that the utilization rate of various nutrients in milk can be improved. So that the utilization rate of nutrients in milk is increased 1, for lactose intolerant babies, after eating is not easy to appear bloating, gas or diarrhea and other discomforts. 2, rich in calcium, and fresh milk after fermentation into yogurt, lactose into lactic acid, can improve the absorption rate of calcium and phosphorus. 3.Active lactic acid bacteria have powerful health effects: regulating the balance of micro-ecology of the baby’s intestinal tract, lowering intestinal PH, inhibiting the growth of harmful bacteria, stimulating gastrointestinal peristalsis, generating B vitamins, boosting immunity and improving constipation. Applicable age 1, no milk protein allergy baby: about 10 months can be discretionary to try, after 1 year old can be formally added. 1 year old, the baby’s gastrointestinal immune function is not yet perfect, the market yogurt, if because of the milk in the fermentation of the milk is not completely sterilized, or yogurt in the canning or transportation process of the storage temperature is not appropriate, there may be a potential breeding of stray bacteria, which may lead to diarrhea and other symptoms of discomfort. Diarrhea and other symptoms. Therefore, after the age of 1 year is relatively safe to consume. 2, allergic to milk protein baby: if the baby is allergic to milk protein, it is recommended to try after 1 year old or even 2 years old. Initially add yogurt can start from the trace, observe 2-3 days, see if the baby has an allergic reaction, once found or suspected of allergic reaction, should be postponed to add the time of yogurt. If there is no allergic reaction, you can gradually add it normally. How to choose: try to choose plain plain yogurt 1, whether stirred, or solidified plain yogurt, are suitable for babies, there is no significant difference in the nutritional value of the two. 2, in terms of raw materials and added ingredients, pure yogurt is fermented from milk or recovered milk as raw materials, does not contain added ingredients, the taste is more acidic, is the first choice of yogurt. Flavored yogurt is based on pure yogurt with added sugar, flavoring agents and other accessories, the taste is more acceptable, but the sugar content is slightly higher, easy to make the baby dependent on sweetness. Fruit yogurt is based on the first two added natural fruit ingredients or jam, more popular. Mothers can make their own fruit yogurt, that is, fresh fruit particles added to plain yogurt, more healthy and delicious. 3, fat babies can choose low-fat yogurt (fat content of 0.8-1.5 g/100 g) appropriately, and babies with normal weight gain, it is best to consume full-fat yogurt (fat content of 2.9-3.2 g/100 g). Try not to give your baby skimmed yogurt before 2 years of age unless your doctor orders it.