Milk is one of the ancient natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk is rich in minerals such as calcium, phosphorus, iron, zinc, copper, manganese, and molybdenum. It is rare that milk is a source of calcium for the human body, and the calcium phosphorus ratio is very appropriate, which is conducive to the absorption of calcium.

Yogurt is a milk product made from milk, which is pasteurized and then added with beneficial bacteria (fermentation agents). After fermentation, it is cooled and filled. Yogurt not only retains all the advantages of milk, but also plays to its strengths and avoids its weaknesses in some aspects through processing, becoming a more suitable nutritional supplement for humans.

This article discusses the transmittance spectra and stability analysis of milk and yogurt using LUMiSizer dispersion system analyzer.

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