Yogurt is a fermented product of plain milk. Compared to plain milk, yogurt has slightly higher nutritional value than plain milk. Yogurt and plain milk are rich in calcium and protein, among other things. However, probiotics are added to yogurt during the fermentation process, making it more suitable for lactose intolerant patients. Yogurt has the advantages of improving intestinal flora, promoting digestion and absorption, and benefiting intestinal health.1. Improvement of intestinal flora: yogurt contains active lactic acid bacteria, which helps digestion in the gastrointestinal tract, and also regulates the normal intestinal flora, and at the same time, it has a certain inhibitory effect on the typhoid fever, dysentery, and other pathogenic bacteria; 2. Promotion of digestion and absorption: some of the proteins in yogurt are converted into a variety of amino acids and peptides, which are more easily digested and absorbed by the human body, and the rich lactic acid bacteria can help to improve the intestinal health. Digestion and absorption, and rich in calcium lactate is more easily absorbed by the digestive system; 3. intestinal health benefits: lactose intolerant people drink milk can cause diarrhea and bloating. The lactic acid bacteria in yogurt will break down some of the lactose during the fermentation process, and people with lactose intolerance can drink yogurt. So yogurt has a higher nutrient utilization rate than milk and is easier to digest and absorb. But be sure to drink yogurt in moderation, pay attention not to heat it, and drink it as soon as possible after opening.