Yak milk has about 16.9% - 17.7% solids, 4.9% - 5.3% protein, 5.5% - 7.2% fat, 4.5% - 5.0% lactose, and 0.8% - 0.9% minerals.
Babies can all digest lactose unless something is seriously wrong - human milk contains lactose. After childhood, most people lose the ability to digest it, but some donāt. Unfortunately the only way to increase the proportion of lactose-tolerant adults would be if fewer lactose-intolerant adults lived long enough to have children (which is apparently exactly what happened at some point in large parts of Europe and smaller parts of other continents).
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Lactose intolerance may be part of the answer but it is certainly not continent wide. I live in Thailand and except for western supermarkets itās often hard to find milk, even in 7/11. Itās the same in China. Iāve also spent time in Mongolia and dairy is a huge part of the diet there. Milk, cream, butter, cheese. There were days when Iām sure I got over 50% of my calories from dairy. My cholesterol level went up by more than 50 points in a month.
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Slightly off topic, but do you ever watch the Artger YouTube channel?
Great video. Thanks.
Itās totally on topic. āCheese is the summer national dish of Mongolia.ā
I donāt know the lactose content of the 8-10 different mammals they get milk from so maybe thatās another part of the answer. Airag is the national drink but fermenting the raw mareās milk should make it more easily digestible.
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The yak meat I ate in Bhutan was quite mild. Iām not a big beef eater, but I enjoyed yak.
Also the milk makes great yogurt. I have to think the cheese would be pretty good also.
āYak: The milk that goes bad real goodā
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Hey, I never even thought about it that way.
