It is higher in fat and protein. The Tibetan diet is high in fermented products which contribute to a probiotic environment, which in turn contributes to fat elimination and in turn cholestrol reduction. This is why many alternative dietary specialists recommend probiotic products such as miso, keifer yogurt, and acidophilus to name a few.
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The milk yield of yak and its hybrid, the 'khainag', is 300 and 470 kg, respectively. However, yak milk has higher density, and fat, protein and sugar contents. The larger diameter of fat globule (5 to 6 µm) makes the separation of butter easier in yak milk than in milk of other animals. Therefore, the yak milk is suitable for making milk cream. Because yak milk is rich in carotene, the butter is of yellowish colour and very delicious. Associated with the high protein content is the high acidity of yak milk. Among the fatty acids of yak milk, the saturated and unsaturated types constitute 22% and 55.2% of the total, respectively. The concentrations of low molecular weight volatile acids and vitamin F in milk of yak and its hybrid are higher than that in cattle. Regarding the differences between the lipid amounts in the yak milk during winter and summer seasons, the technology of butter production suited for the seasons has been developed. Mongolians produce a large range of products from the yak milk. They may be classified into the products of butter, fermented and protein products. Butter products include milk membrane (orom), and yellow and white butter. The fermented products are yoghurt and koumiss (airag); wet and dried curds (aaruul) are the protein products.
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