Molecular Nutrition

Nutritional Value and Microbial Flora of Yak Fresh Milk and Kurut in Qinghai-Tibetan Plateau

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  • 1. State Key Laboratory of Grassland and Agro-Ecosystems, College of Grassland Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China;
    2. International Center for Qinghai-Tibetan Plateau Ecosystem Management, Lanzhou University, Lanzhou 730000, China;
    3. Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China;
    4. School of Life Sciences, Lanzhou University, Lanzhou 730000, China

Received date: 2017-09-28

  Online published: 2018-04-03

Abstract

Yak milk, as the main milk source in the Qinghai-Tibetan plateau, served as an abundant nutrient resource in the local herdsmen's diet, which is rich in protein, fat, essential amino acids, unsaturated fatty acids, vitamins and mineral elements. Yak milk also is main income source of herdsmen. Kurut with the advantage of higher nutritional value, unique flavor and other probiotic functions, is an indispensable dairy food among the herdsmen. This paper reviewed researches on nutrient contents, microbial flora, antioxidant properties and cholesterol-lowering characteristic of yak fresh milk and kurut in Qinghai-Tibetan plateau, revealed nutritional value of kurut and its important effects on maintaining herders' health, for the purpose of providing references for further investigation of yak milk and its secondary products.

Cite this article

YANG Chao, DING Xuezhi, LONG Ruijun . Nutritional Value and Microbial Flora of Yak Fresh Milk and Kurut in Qinghai-Tibetan Plateau[J]. Chinese Journal of Animal Nutrition, 2018 , 30(4) : 1262 -1270 . DOI: 10.3969/j.issn.1006-267x.2018.04.008

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