Same. Yogurt is commonly known as yogurt. The "National Food Safety Standard for Fermented Milk" divides yogurt product categories into fermented milk, yogurt, flavored fermented milk, and flavored yogurt.

Yoghurt is fermented from pure milk. During the fermentation process, part of the protein and sugar are broken down into small molecules such as lactose into galactose, and fat is broken down into fatty acids. These changes make yogurt easier to digest and absorb. .

In addition to retaining the nutrients of fresh milk, yogurt also produces more B vitamins needed by the human body during the fermentation process. The nutritional value of yogurt is not inferior to that of milk.

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