Chemical Composition and Nutrients in Yak Milk
Author Information
Author(s): Li Haimei, Ma Ying, Li Qiming, Wang Jiaqi, Cheng Jinju, Xue Jun, Shi John
Primary Institution: Harbin Institute of Technology
Hypothesis
The study investigates the chemical composition and nitrogen distribution of Maiwa yak milk and compares it with cow milk.
Conclusion
Yak milk has higher contents of fat, protein, lactose, and minerals compared to cow milk, and its composition varies with the seasons.
Supporting Evidence
- Yak milk is richer in protein, essential amino acids, fat, lactose, and minerals compared to cow milk.
- The protein and lactose content of yak milk is higher in the warm season than in the cold season.
- Yak milk has a higher calcium and iron content than cow milk.
Takeaway
Yak milk is healthier than cow milk because it has more protein and fat, and it changes depending on the season.
Methodology
The study collected and analyzed 104 samples of Maiwa yak milk from Sichuan province over different seasons to assess its chemical composition and nitrogen distribution.
Limitations
The study is limited to one breed of yak and one geographic region, which may not represent all yak milk.
Participant Demographics
The study focused on Maiwa yaks in Sichuan province, China.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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