1, different raw materials: buttermilk is fermented using fresh milk as raw material, using lactobacillus strains and strains proposed in fresh milk.

2. Yogurt is fermented using milk and recovered milk as raw materials, using lactobacillus strains.

3, different flavors: yogurt is divided into curdled, mixed and plus a variety of fruit juice applesauce and other auxiliary ingredients of the flavor; buttermilk flavor is relatively single.