Yaks produce very little milk, only about 2 kilograms a day, and even less in winter. Yak is not a milk-producing machine, but only produces milk during lactation, 70% of which is for calves, and only a small amount is for human consumption. For thousands of years, Tibetan people have relied on yak milk to thrive. The living environment and stocking mode of yak make yak milk natural, pure, nutritious and scarce. Yak milk is rich in natural nutrients such as protein, milk calcium, lactoferrin, immunoglobulin, unsaturated fatty acids, 65,438+08 amino acids (8 of which can't be synthesized by human body) and vitamins, among which conjugated linoleic acid (CLA) is especially contained, which can soften blood vessels, reduce cholesterol and triglycerides in human body, and has an important role in regulating blood sugar and increasing calcium density. At the same time, yaks live in the plateau above 3000 meters for a long time, which makes yak milk have the characteristics of cold resistance, hypoxia resistance and fatigue resistance. Yak milk is not only rich in trace elements, but also contains 1. 15 times of amino acids, 1.2 times of protein and calcium, 0.6 times of vitamin A, 9.8 times of iron and 3 times of zinc.