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 species Reviews indigenous processing tactics for yak milk Addresses various packaging and quality assurance issues of various products derived out of yak

Product details

• Authors: M. Selvamuthukumaran, M. (School of Agriculture Selvamuthukumaran
• Assisted by: M. Selvamuthukumaran (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Release: 15.05.2025
• EAN: 9781032584706
• ISBN: 978-1-0-3258470-6
• No. of pages: 148
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Social sciences, law, business > Business > Individual industrial sectors, branches; Dietetics & nutrition, Biology, life sciences, Dietetics and nutrition, Food & beverage technology, Manufacturing industries, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Food Manufacturing & Related Industries