Yak Milk Research Paper

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North eastern fermented dairy products
Fermented dairy products are crucial to the human diet. Today, due to the increasing demand on safe and functional foods, consumption of new and enriched foods has shown growth to higher rates. High-altitude regions with cold environment like highlands of the Hindu Kush and Karakoram in Afghanistan and Pakistan, Western and Northern Mongolia ,the Tibetan Plateau and mountains of Northern China, the Himalayas in India, Nepal and Bhutan, have great number of yaks (Bos grunniens ) and yak milk based dairy products are quite popular. More than 90 % of world’s yaks (approximately 13 million) are found in China (Dong et al., 2007). Upon hydrolysis, yak milk casein generate antihypertensive peptides, such as YQKFPQY (αs2-CN; f89-95), LPQNIPPL (β-CN; f70-77), SKVLPVPQK (β- CN; f168-176), LPYPYY (κ-CN; f56-61) and FLPYPYY (κ-CN; f55-61), and two novel ACE-inhibiting peptides (Jiang et al., 2007). Yak milk fat possesses 3.2 times higher ω-3 PUFA as compared to cow milk fat (Or-Rashid et al., 2008). North eastern region of India and nearby countries have evolved a wide variety of traditional milk based products having cultural popularity along with their putative health benefits.
Kurut is basically a Turkish whey drained
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Buttermilk is collected and cooked for 15 minutes to get a soft mass which is placed in a closed vessel for 5-7 days. Microbiota associated with chhu is: Lactobacillus alimentarius, Lb. salivarius, Lb. bifermentans, Lb. brevis and Lactococcus lactis subsp. cremoris and yeasts Saccharomyces crataegensis and Candida castellii. All LAB strains showed high degree of hydrophobicity and did not produce any biogenic amines,suggesting a possible probiotic character. (Dewan and Tamang

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