Abstract: Yak milk is produced by yak, a special species living in high attitude, and can be fermented by lactic acid bacteria into yoghurt. Yak milk has a high nutritional value and is rich in amino acids, Ca, Fe, Zn, vitamins, and so on. Yak milk is more abundant in functional fatty acids and proteins compared to common bovine milk and has aroused growing attention. This paper provides a review of various nutrients in yak milk and yoghurt and the probiotic effect of lactic acid bacteria. However, the nutritional value of yak milk products has not been developed and utilized in depth yet. Therefore, further research and development is needed.

Key words: yak yogurt；lactic acid bacteria；nutritional value；healthcare function

摘要： 牦牛乳是由生活在高海拔地区的特殊物种——牦牛所产的乳,可经乳酸菌发酵成牦牛酸乳。牦牛乳的营养价值极其丰富,富含各种氨基酸、钙、铁、锌、维生素等营养物质,相比普通牛乳,牦牛乳含有更高的功能性脂肪酸和蛋白质,越来越引起人们的关注。本文综述了牦牛乳和牦牛酸乳中的各种营养元素以及乳酸菌的益生功能。但是目前对牦牛乳制品的营养价值开发和利用尚不够深入,还需进一步加大研究和开发力度。

关键词: 牦牛乳; 牦牛酸乳; 营养价值