Mom's biggest concern is that mom's nutrition is nutritious. So when can babies drink yogurt? Yogurt is a sweet and sour milk drink. It is made from milk as the main ingredient and after pasteurization, beneficial bacteria (fermenting agents) are added to the milk. After fermentation, it is cooled and packaged as a milk product.
How old can babies drink yogurt?
Babies can drink yogurt.
Yogurt not only retains all the advantages of milk, but also in the fermentation process, lactose and protein in milk are broken down into small molecules (such as lactose), which are easier to digest and absorb.
The fat content is also doubled compared to milk. For babies who are prone to diarrhea when drinking milk, drinking yogurt is less likely to cause bloating, excessive gas or diarrhea.
Yogurt contains active lactobacillus, which can promote the growth of beneficial bacteria in the intestines, inhibit the reproduction and action of putrefactive bacteria, and promote the secretion of digestive enzymes and intestinal peristalsis, reducing the occurrence of diarrhea and constipation.
In addition, babies grow and develop quickly and need more nutrients, but their stomach capacity is small. Choosing high-nutrient and high-energy density foods is more beneficial for babies with immature digestive function.
However, it should be noted that:
Babies should drink yogurt according to their age. Babies and premature babies are not suitable for drinking yogurt. Babies over one year old can drink a small amount. Babies under three years old should mainly drink formula milk.
Nutritional value of yogurt
The fermentation process of yogurt hydrolyzes sugars and proteins in milk into small molecules (such as lactose, lactic acid, small peptide chains, and amino acids), and the fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in milk can be increased by 2 times compared to raw milk, making yogurt easier to digest and absorb, and improving the utilization rate of various nutrients.
Yogurt is fermented from pure milk, and in addition to retaining all the nutritional components of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc.
