It is best not to heat yogurt. The suitable temperature for drinking yogurt should be between 10-12°C. This temperature ensures the good flavor and texture of the yogurt and preserves its nutrients, allowing them to be fully absorbed without being destroyed.
Yogurt is made from high-quality fresh milk by adding active lactic acid bacteria for fermentation, giving it certain nutritional and health benefits. This is because active lactic acid bacteria can regulate the balance of intestinal flora. Additionally, after fresh milk is fermented with active lactic acid bacteria, its nutrients such as protein, fat, and lactose are partially broken down, making them easier for the human body to absorb. Heating yogurt kills the active lactic acid bacteria and causes whey separation, leading to a loss of some of its original nutritional components.
Dr. Lu Jiaping emphasizes that for some elderly individuals or patients who cannot drink it directly due to its coldness, it can be gently warmed with warm water. However, the temperature must not exceed 60°C. It is sufficient to warm the yogurt to a temperature of 45-50°C.