Physical and Chemical Composition of Traditional Fermented Yak Milk in Yangbajing Area

Abstract

Nine traditional fermented yak milk samples were collected from Yangbajing region of Tibet in china, and their physical and chemical properties such as protein, amino nitrogen, organic acids, vitamin B, dry matter, ash, alcohol content were analyzed. Finding that protein (4.06±1.06%) , amino nitrogen (62.09±7.19 mg/100g), alcohol (891.69±919.74 mg/kg), lactic acid (23.38±6.05 mg/g), vitamin B1 (40.89±23.08 μg/100g) in yak yogurt were significantly higher than that in ordinary commercial yogurt. The indicators may provide the basis for standard-setting of traditional fermented yak yogurt.