Many people mistakenly believe that yogurt is a beverage, a cold drink, or a snack dessert. This is a huge misconception. Real yogurt is made from milk with the addition of 7% white sugar and a lactic acid bacteria starter, with no water added. In fact, when the quality of the raw milk is poor, milk powder or condensed milk is added to increase the protein content. Therefore, the nutritional value of yogurt is by no means inferior to that of milk, and in many aspects, it is even superior!
Tests have shown that compared to raw milk, the content of many vitamins in yogurt increases, such as folic acid and vitamin B12. Minerals like calcium and phosphorus are also more easily absorbed and utilized by the body. Many people don't drink milk because they can't digest the lactose in it. In yogurt, the lactose has been partially converted into lactic acid, so those who experience discomfort from drinking milk can consume it without worry.
Through the fermentation of lactic acid bacteria, milk protein is broken down into many fragments, some of which contain components that enhance human immunity and have antibacterial properties. Lactic acid bacteria themselves are beneficial bacteria; they can inhibit harmful microorganisms in the intestines, activate intestinal immune cells, and reduce a baby's chances of gastrointestinal infections. Furthermore, yogurt can improve a baby's digestion and absorption, stimulate appetite, and improve bowel function. It's safe to say that the benefits of yogurt are endless.
Many babies don't like milk but have a special fondness for yogurt, and parents should definitely encourage this good habit. In fact, regardless of whether a baby likes milk, developing a love for yogurt will benefit the child for a lifetime. Yogurt can be a bit cold in the winter; you can take it out of the refrigerator and let it sit at room temperature for an hour or two before giving it to your child.
The lactic acid bacteria in yogurt have the effect of inhibiting miscellaneous bacteria and can be stored for more than 2 weeks at 4°C. If the yogurt tastes a bit sour after storage, don't worry; it just means the fermentation by the lactic acid bacteria was slightly "overdone," and it is still harmless. If mold spots appear in the yogurt, or if it has an alcoholic or strange smell, that is a sign of contamination, and it must not be consumed.