Yak milk is a rare source of milk with high nutritional value and is richer in protein than cow milk. This paper reviews the protein composition and nutritional and functional properties of yak milk as well as minor bioactive proteins and their functionalities aiming to provide useful guidelines for further research and development of yak milk.

A fermented milk product was developed based on simultaneous fermentation of reconstituted milk and black rice hydrolysate. The optimum saccharification conditions of black rice hydrolysate were found to be 60 ℃, 200 U/g and 7 h for temperature, enzyme loading and time, respectively. By using one-factor-at-a-time approach and orthogonal array design, the optimum fermentation conditions were determined as 5%, 20%, 3%, 40 ℃ and 4 h for sucrose concentration, black rice hydrolysate concentration, inoculum size, temperature and time, respectively. The resulting product had good quality and great potential for further development.