Milk is a natural food with complete nutritional components, appropriate composition ratio, easy digestion and absorption, and high nutritional value. In other words, whether it is yogurt or pure milk, the nutritional value itself is high, and for pure milk and yogurt, no one has higher nutritional value than the other. This is because:

Pure milk is Except for the slight loss of vitamin B1 and vitamin C, the nutritional content of liquid milk after fresh milk has been filtered and sterilized (high temperature sterilization, pasteurization) is not much different from that of freshly sent milk. Yoghurt refers to a dairy product made by fermenting and culturing sterilized fresh milk after inoculation of lactobacilli. It is easy to be digested and absorbed by the human body. Except for the decomposition of lactose to form lactic acid, other nutrients have basically remained unchanged. Therefore, judging from the nutritional content of both, pure milk and yogurt have similar nutritional value.

Milk is an ideal food with comprehensive and rich nutrients. It is an important source of our daily high-quality protein, calcium, phosphorus, vitamins A, D and vitamin B2. The protein in milk is of excellent quality, mainly casein, which is easily digested and absorbed by the human body and can nutritionally complement cereal proteins.

The fat content in milk is 2.8%~4%, which exists in the form of micro-fat globules. It is in a good emulsified state and is easy to digest. The cholesterol content in milk fat is very low. Drinking milk in moderation will not cause the risk of elevated blood lipids. If you already have hyperlipidemia, you can choose low-fat milk or skimmed milk.

The calcium content in milk is about 120mg/100g, which is very rich. The lactose and a small amount of vitamin D contained in milk can promote the absorption of calcium, making milk a calcium supplement in various foods. It is very ideal for adults to drink 300~500ml of pure milk every day, which is very beneficial to the accumulation of bone calcium.

Milk has many advantages, but every food has its shortcomings. Taking milk as an example, the content of iron and vitamin C is low, so milk is not the main source of these two nutrients. .

Be careful when choosing milk. If you choose the wrong milk, it will really have no nutritional difference from water. First of all, choose pure milk with only "raw milk" in the ingredient list. Flavored milk, sweet milk, and milk drinks cannot replace the nutrition of pure milk. Secondly, the protein content should be guaranteed to be ≥2.9g/100g. Anything below this standard cannot be considered a real dairy product. Finally, choose products produced by regular manufacturers to ensure that pure milk has a complete sterilization process and is safe to eat.