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 yak possesses great nutritional potential, wherein proteins range from 4.8-5.9%, fat i.e. 5.6- 7.5%, and total solids of 17.0-17.9% compared 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 species
• Reviews indigenous processing tactics for yak milk
• Addresses various packaging and quality assurance issues of various products derived from yak
Production and consumption statistics, standards and labeling legislations about yak milk along with its processed products in and around the world. Composition of milk obtained from different Yak species. Bioactive properties and extraction of peptides from yak milk. Yak milk: Novel Fluid milk processing tactics. Yak milk: Drying Concern for Powder Preparation. Yak Milk: Acid Coagulated Streams of Products. Yak milk: fermented products and its health benefits. Yak Milk: In Depth Technological Description about Fat derived Constituents. Yak Milk: Heat Desiccated Products Discussion. Yak Milk: Packaging Approaches for its Milk and Products. Quality Assurance of Processed Products from Yak Milk. Market potential of processed products derived from yak milk.
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