Low-fat milk can be used to make yogurt, but the quality of the yogurt will be poor. Because after the yogurt is fermented, what affects the quality of the yogurt is the fatty acid content in the yogurt, and the fatty acid content depends on the fat content in the milk. Low-fat milk is exactly milk with a reduced fat content. The reasons are as follows:

Low-fat milk contains about half the fat of fresh ordinary milk, ranging from 1.0 to 1.5. Consumers are not used to low-fat and skimmed milk. The main reason is that after tasting skim milk, consumers feel that it tastes bad, like water, and not fragrant enough. They suspect that skim milk is deficient in nutrients and is not as good as whole milk. Nutritious.

The fermentation process of yogurt causes about 20% of the sugars and proteins in the milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in the milk is generally 3～5. After fermentation, the fatty acids in milk can be doubled compared to raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, during the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc.