2. The definition of yogurt.

Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various juices and jams. Yogurt not only retains all the advantages of milk, but also exerts its advantages and avoids its weaknesses in some aspects, making it more suitable for human nutrition and health care products.

During fermentation, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as VB 1, VB2, VB6, VB 12, etc.

Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, flatulence and diarrhea. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus, so calcium and phosphorus in yogurt are more easily absorbed by human body.

Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, the composition of yogurt is higher than that of raw milk, on the one hand, because the quality of raw materials is high, on the other hand, because some yogurt is made with a small amount of milk powder. So generally speaking, drinking a cup of 150g yogurt can meet the calcium requirements of children under 10/3 and adults15.

3. The function of yogurt.

1. Yogurt can promote the secretion of digestive juice and increase gastric acid, thus enhancing people's digestive ability and stimulating appetite.

2. Lactic acid in yogurt can not only turn weak acidic substances in the intestine into weak alkaline substances, but also produce antibacterial substances, which have a health care effect on the human body.

3. when making yogurt, some lactic acid bacteria can synthesize vitamin c and increase the content of vitamin C.

4. During pregnancy, yogurt not only provides necessary energy, but also provides vitamins, folic acid and phosphoric acid; It can also inhibit osteoporosis caused by calcium deficiency in female menopause; Eating yogurt every day in old age can correct the nutritional deficiency caused by partial eclipse.

5. Yogurt can inhibit the growth of intestinal spoilage bacteria, and also contains active substances that can inhibit the synthesis of cholesterol reductase in the body, which can stimulate the immune system of the body, mobilize the positive factors of the body and effectively fight cancer. Therefore, regular consumption of yogurt can increase nutrition, prevent and treat arteriosclerosis, coronary heart disease and cancer, and lower cholesterol.