Technological Advancements in Dairy Processing for Cold Arid Regions: Case Study of Yak Milk

Gargi Dey

doi:10.56093/aaz.v65i2.176910

Authors

Gargi Dey School of Biotechnology, KIIT University, Bhubaneswar 751024, India

https://doi.org/10.56093/aaz.v65i2.176910

Keywords:

Yak, Yak milk, CLA, HPP, milk peptides

Abstract

Yak husbandry forms the backbone of livelihoods in the cold arid regions of the Himalayas and the Tibetan Plateau, where yak milk and its products constitute an important source of nutrition and income. This review examines traditional and emerging technologies in yak dairy processing, highlighting the unique nutritional composition of yak milk, including its high protein, fat, conjugated linoleic acid (CLA), and omega-3 fatty acid contents. Traditional dairy products such as butter, yogurt, qula, kurut, chugo, and yak cheese are discussed alongside their cultural significance and processing methods. Recent scientific evidence suggests that yak milk contains bioactive compounds and peptides with potential antioxidant, antihypertensive, antidiabetic, and immunomodulatory properties. However, the sector continues to face challenges related to low milk productivity, harsh environmental conditions, pasture degradation, disease risks, and limited market access. The review further explores opportunities for technological advancement through the adoption of autochthonous starter cultures, enzyme-assisted cheese manufacture, high-pressure processing, fermented milk concentrates technologies, and advanced packaging systems. These innovations have the potential to improve product quality, shelf life, safety, and marketability while preserving the unique characteristics of traditional yak dairy products. Strengthening technological interventions and value addition in yak milk processing can contribute significantly to the sustainability and profitability of yak-based production systems in cold arid regions.

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Author Biography

Gargi Dey, School of Biotechnology, KIIT University, Bhubaneswar 751024, India

Gargi Dey is a researcher and professor with postdoctoral experience in Germany and France, working in molecular nutrition, microbial biotechnology, and biochemistry, specializing in food safety and functional foods. She is a Founder Member of Gut Leben Inc., San Diego, and has served as Research Director since 2017, developing nutrient-based solutions for chronic disorders including diabetes, cardiovascular diseases, cognitive dysfunction, and inflammation. She has supervised several Ph.D. and M.Tech. students and secured research funding from DBT-BIRAC, DST, ICMR, and TRIFED. She received the National Award for Outstanding Research from the Seabuckthorn Association of India on March 5, 2025.

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