There is no doubt that it is cheese.

Yogurt belongs to fermented milk, which is made from fresh milk or raw milk with yeast and lactic acid bacteria. Yogurt not only retains the nutrients of fresh milk, but also lactic acid can make protein form fine curd and improve the digestion and absorption rate. Calcium absorption rate is much higher than that of fresh milk. Lactic acid bacteria contained in yogurt can decompose lactose in milk into lactic acid, relieve diarrhea caused by lactose intolerance, stimulate appetite and help food digestion; Lactic acid bacteria in yogurt can not only produce organic acids, but also produce antibacterial substances, which can inhibit the reproduction of spoilage bacteria in the intestine, balance the intestinal flora environment and delay aging. Yogurt also contains choline, which can lower cholesterol and effectively prevent cardiovascular and cerebrovascular diseases.

Cheese is also a common fermented dairy product, which is similar in nature to yogurt and also contains a lot of lactic acid bacteria. The concentration of cheese is much higher than that of yogurt, and it is rich in nutritional value. 1 kg cheese is concentrated from 5 kg milk. It contains vitamins, fat, calcium and phosphorus and high-quality protein, and belongs to pure natural food.

The nutritional value of cheese is the highest in dairy products, and it has the highest calcium content in all dairy products. In terms of calcium content alone, 250 ml of milk is equivalent to 200 ml of yogurt and 40 g of cheese. Moreover, the calcium in cheese is easy to be absorbed and utilized, and it is suitable for women during pregnancy, lactation and menopause, as well as children and adolescents in growth and development.

In addition, cheese contains a lot of vitamin A, which can protect mucosal epithelial cells, improve disease resistance and maintain eye health. It also contains B vitamins, which can enhance basal metabolic rate, improve cell vitality, and also beautify and protect skin; Cheese contains lactic acid bacteria and metabolites, which can stabilize the normal flora environment in the intestine and prevent diarrhea or constipation.

However, because cheese is high in fat and calories, eating too much can easily lead to obesity.

To sum up, the nutritional value of cheese is higher than yogurt and milk. But people with poor gastrointestinal function should eat less to avoid indigestion or bloating. At present, the cheese on the market is divided into natural cheese and processed cheese. There are only four ingredients in the natural cheese ingredient list, including pasteurized milk, edible salt, rennet and lactic acid enzyme. This kind of cheese has high nutritional value, but the cheese with low sodium content should be chosen.