Yak Milk

Processing Methods and Production Technology
1. Auflage 2025
ISBN: 978-1-032-58470-6
Verlag: CRC Press

Buch, Englisch, 160 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 414 g

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

Zielgruppe

Professional Reference

Autoren/Hrsg.

Selvamuthukumaran, M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.

Über Autor(innen)

Dr. M. Selvamuthukumaran currently works as a Professor and Dean, School of Agriculture, Joy University, Vadakangulam, Tamil Nadu. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia, and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work. He has published several international papers and book chapters in the area of antioxidants and functional foods. He has also guided several national and international postgraduate students in the area of food science and technology.