Abstract: Yak milk is a characteristic resource in the Qinghai-Tibet Plateau of China. It has incomparable characteristics with other milks and has the potential to be developed into high-quality dairy products. In recent years, intensive research efforts have been made to investigate yak milk, but the development and utilization of yak dairy products in China is not perfect yet. This paper summarizes the latest progress in the development of processed yak milk products such as fermented milk, Qula, whey, cheese and butter, aiming to clarify the existing framework system of yak milk processing, find out the potential research directions and develop new yak dairy products. It is expected to provide scientific reference for the further development and utilization of yak milk resources and promoting economic development in the Qinghai-Tibet Plateau.

Key words: yak dairy products; Qinghai-Tibet Plateau; characteristic resource; processing technology; progress

摘要： 牦牛乳是我国青藏高原地区的特色乳资源，有着其他乳类无法比拟的特性，具备开发高品质乳制品的潜力，近年来，牦牛乳的相关研究逐渐深入，但目前我国对于牦牛乳制品的开发利用还不完善。本文综述发酵牦牛乳、牦牛曲拉、牦牛乳清液、牦牛乳干酪和牦牛酥油等牦牛乳加工制品的最新研究进展，旨在明确现有的牦牛乳加工框架体系，发现具有研究潜力的方向，丰富牦牛乳制品品类，以期为进一步开发利用牦牛乳资源和推动青藏高原的经济发展提供科学参考。

关键词: 牦牛乳制品；青藏高原；特色资源；加工技术；研究进展