Yogurt is made from fresh milk fermented with live lactobacillus.It retains the abundant proteins, fats, and calcium from fresh milk.The proteins in yogurt become fine curds due to the action of lactic acid bacteria, making them easier to digest and absorb.The calcium in yogurt forms lactate calcium under the action of lactic acid bacteria, which is also more easily absorbed by the body.Yogurt has a higher vitamin content than fresh milk.Some people worry that yogurt is too cold and fear it might cause stomach issues on cold days, suggesting they should boil it before eating.This is not scientifically sound.After boiling or steaming, the physical properties of yogurt change, causing its distinctive flavor to disappear and reducing its nutritional value.All the beneficial lactic acid bacteria will be completely killed.The vitamin content in yogurt is higher than that in fresh milk.Some people are concerned about the coolness of yogurt and fear it might cause stomach problems when eaten on cold days, preferring to heat it before consumption.This is very unscientific.After heating or steaming yogurt,its physical properties will change, causing its unique flavor to disappear and reducing its nutritional value.All the beneficial lactobacilli will be killed.>