Yellow Peach Yogurt

Nutritional value: 1. During the fermentation of milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules. 2. The fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in it can be twice as resistant as the raw materials. These changes can make the yogurt easier to digest and absorb, and the utilization of various nutrients can therefore be improved. 3. In addition to yogurt retains all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, and vitamin B12. 4. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily The body absorbs. 5. In the process of making yogurt, certain lactic acid bacteria can synthesize vitamin C, which increases the vitamin C in yogurt. "