The yak is a species mainly distributed in and around the Qinghai-Tibet Plateau in China, and its special living environment makes yak milk unique in terms of nutritional value and flavor substances compared to cow’s milk, so that more and more consumers pay attention to yak milk. This paper summarizes the annual milk yield of yaks and the factors influencing it, and the nutritional composition, flavor substances, and flavor substance concentration and identification of yak milk from the perspective of the industrial chain of yak milk commercialization. This review can help to develop and utilize raw yak milk as high-quality commercial aseptic milk.

In order to enrich the resource of lactic acid bacteria and to systematically clarify the diversity of lactic acid bacteria in traditional Paraguayan fermented dairy products, lactic acid bacterial strains were isolated, purified and identified from traditional Paraguayan fermented milk by combined use of the traditional pure culture method, 16S rRNA gene sequencing and phylogenetic analysis. A total of 79 strains were isolated from eight samples, which were identified to belong to seven species of four genera. Lactococcus lactis was found to be the dominant strain, accounting for 68.35% of the total isolates.