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Taylor & Francis Ltd
Yak Milk: Processing Methods and Production Technology
Yak Milk: Processing Methods and Production Technology
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- More about Yak Milk: Processing Methods and Production Technology
The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia. The milk derived from yaks has great nutritional potential, with protein of 4.8–5.9%, fat of 5.6–7.5%, and total solids of 17.0–17.9% in comparison with the milk from other bovine animals. This book describes various processed products derived from yak milk, such as cream, butter, ghee, yoghurt, and milk powder. It explains techniques used for the extraction of bioactive constituents from yak milk. This book also addresses various packaging and quality assurance issues of various products derived from yak. Key Features:Characterizes the composition of milk obtained from different yak speciesReviews indigenous processing tactics for yak milkAddresses various packaging and quality assurance issues of various products derived out of yak
- Publication date: 27 August 2026
- Page count: 148
- Dimensions: Height 234 mm; Width 156 mm
- Publisher: Taylor & Francis Ltd
- Format: Paperback
- ISBN-13: 9781032595948
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