Yak Milk : Processing Methods and Production Technology
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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
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