Differences between Yogurt and Milk

Component Differences
Yogurt: The main ingredient is milk, but it also includes the addition of lactic acid bacteria and other microorganisms for fermentation on top of the milk base. In addition to the nutrients found in milk such as proteins, calcium, and phosphorus, yogurt contains lactic acid produced by lactic acid bacteria fermentation, probiotics (like Bifidobacterium and Lactobacillus), and other metabolic products. These probiotics are beneficial to human intestinal health.
Milk: The primary components are proteins (mainly casein and whey protein), fats, lactose, minerals (such as calcium, phosphorus, potassium, etc.), and vitamins (such as vitamin A, vitamin B₂, etc.). Depending on the fat content, it can be classified into whole milk, low-fat milk, and skim milk.

Nutritional Characteristics Differences
Yogurt:
Due to the fermentation process, some of the lactose is broken down into lactic acid, making it easier to digest and absorb for those who are lactose intolerant. Lactic acid can also promote gastrointestinal motility and aid digestion.
Probiotics help regulate the balance of intestinal flora, enhance intestinal immunity, inhibit the growth of harmful bacteria, and prevent intestinal issues such as constipation and diarrhea.
The fermentation process partially breaks down proteins into small peptides and amino acids, improving the digestibility of the protein.
Milk:
It is an excellent source of calcium with a suitable calcium to phosphorus ratio that is easily absorbed by the human body, which is very important for bone development and maintaining bone health.
Provides high-quality protein with a complete range of essential amino acids in appropriate proportions, meeting the needs for human growth, development, and maintenance of physiological functions.

Differences in Taste and Flavor
Yogurt:
Due to the presence of lactic acid, it has a distinct sour taste. The degree of sourness varies among different brands and types of yogurt, and some may add sugar, fruits, cereals, and other ingredients to improve the taste and add sweetness and rich flavor layers.
The texture may vary depending on the degree of fermentation and added ingredients, ranging from thick Greek yogurt to thinner regular yogurt.
Milk:
Has a light milky flavor with a smoother texture. Whole milk has a richer taste due to its higher fat content, while skim milk is relatively lighter.

Differences in Consumption Methods and Suitable Populations
Yogurt:
Can be consumed directly or used in making salads, dips, baked goods, etc.
Suitable for people of all ages, especially those with weaker intestinal function, constipation, or those looking to improve intestinal health. However, for some individuals with excessive stomach acid, consuming too much may exacerbate acid secretion.
Milk:
Primarily consumed directly but can also be used to make milk tea, coffee with milk, rice porridge with milk, etc.
Suitable for almost all populations except those allergic to milk protein or severely lactose intolerant. It is an important nutritional supplement in daily diets.