Yak milk and milk products: Functional, bioactive constituents and therapeutic potential

Yak milk is inadequately available because of its remote location and unique geographic environment, yet its milk offers unique nutritional qualities, including functional and bioactive substances, that make it a viable alternative to cow milk. The high β-CN fraction in yak milk produces soft curd and results in higher digestibility by the infant. High lactoferrin and β-lactoglobulin concentration in yak milk raises its therapeutic potential and various bioactive peptides produced by hydrolysis of yak milk have shown antihypertensive effects, anti-microbial activity, and increased minerals bioavailability. Milk fat derived from yak has more polyunsaturated fatty acids and conjugated linoleic fatty acids than cow milk; as a result, yak butter (mar), ghee, cheese, and other dairy products have been considered as value-added nutraceuticals. This review focuses on the functional aspects of yak milk, bioactive peptides from yak milk with potential therapeutic effects and details of yak milk products.