ReviewFoods (Basel, Switzerland)2023
Yak Milk: Nutritional Value, Functional Activity, and Current Applications.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
29 citing papers in PubMed.
- Rennet-Induced Mixed Yak-Cow Casein Micelle Gels: Gelation Properties and Formation Mechanisms.Gels (Basel, Switzerland) · 2026Article
- Special Milk and Synthetic Biology: A Dual-Perspective Review of Ingredient Substitutions in Breast-Milk-Simulated Infant Formula.Comprehensive reviews in food science and food safety · 2026Review
- The Pangi Valley Diet: Characterizing a traditional Himalayan tribal dietary pattern with potential for non-communicable disease protection.Journal of family medicine and primary care · 2026Review
- Caffeic Acid Counteracts LPS-Induced Inflammatory Damage in Yak Mammary Epithelial Cells Associated with NF-κB-Mediated Autophagy Regulation.Animals : an open access journal from MDPI · 2026Article
- The CIDR-GPG Protocol Improves Reproductive Efficiency in Yaks and Lowers the Body Condition Requirements for Success.Animals : an open access journal from MDPI · 2026Article
- Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.Microorganisms · 2026Article
- Characterization of Milk Fat Globule Membrane Phospholipids in Colostrum ofFoods (Basel, Switzerland) · 2026Article
- Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification.Foods (Basel, Switzerland) · 2026Article
- Unveiling the correlations between benzoic acid content, key microbial genera, and metabolites during the storage and transportation of raw yak milk based on multi-omics analysis.Food chemistry: X · 2026Article
- Interpretable machine learning for yak milk feeding pattern discrimination: Integrating XGBoost with multidimensional explainability analysis.Food chemistry: X · 2026Article
- Astral-DIA proteomics and 4D label-free N-glycoproteomics of milk fat globule membrane proteins reveal distinct profiles between yak colostrum and mature milk.Food chemistry: X · 2025Article
- Enzymatic potential of dairy microbes from high-altitude niches: emerging resource with industrial applications.Extremophiles : life under extreme conditions · 2025Review
- Milk composition changes and alterations in bacteria, serum, and gut metabolome over time in lactating yaks and Simmental cows.Animal bioscience · 2025Article
- Genetic Variants in the ATF6 Gene and Their Relationship with Milk-Quality Traits in Yaks.Animals : an open access journal from MDPI · 2025Article
- Absolute quantitative Lipidomics reveals lipid differences in milk fat globules of yak and German Simmental cattle.Food chemistry: X · 2025Article
- Untargeted metabolomics reveals stage-specific metabolic signatures in yak colostrum, transitional milk and mature milk.Food chemistry: X · 2025Article
- Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Polymorphisms Within theFoods (Basel, Switzerland) · 2024Article
- Modifications in Protein Structure and Xanthine Oxidase Inhibition of Yak Casein Induced by Protease Treatment.Food science & nutrition · 2024Article
- Study on Single Nucleotide Polymorphism ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.