1. Yogurt is fermented by lactic acid bacteria and milk, and yogurt is fermented by lactic acid bacteria and milk and added with vegetarian water;

2. The digestible protein and fat in yogurt increased, and the contents of soluble protein, non-protein nitrogen and amino acids in yogurt increased during fermentation. According to estimates, the digestibility of protein in yogurt is twice that of protein in milk, and the content of free fatty acids in milk increases during fermentation, which is more easily absorbed by human body.

3. The content of lactic acid in yogurt is high, and most of lactose is decomposed into lactic acid during fermentation, which is suitable for more consumers. Lactic acid can improve appetite and digestion