Table 1.
Chemical composition of yak milk from three different regions of Gannan.
| Item (%) | Region 1 | ||
|---|---|---|---|
| MR | XH | MQ | |
| Casein | 3.97 ± 0.15 b | 4.06 ± 0.17 b | 4.40 ± 0.10 a |
| Fat | 6.43 ± 0.32 a | 4.20 ± 0.15 c | 5.22 ± 0.40 b |
| Lactose | 5.06 ± 0.05 a | 5.18 ± 0.04 a | 5.13 ± 0.07 a |
| Protein | 5.45 ± 0.12 a | 4.90 ± 0.23 b,c | 5.20 ± 0.21 a,b |
| SNF 2 | 9.57 ± 0.18 b | 11.50 ± 0.27 a | 11.63 ± 0.23 a |
| Total Solids | 13.97 ± 0.36 c | 15.45 ± 0.39 b | 18.57 ± 0.39 a |
1 a,b,c Data with different superscript letters in the same row indicate a significant difference (p < 0.05). MR, Meiren yak, n = 38; XH, Xiahe yak, n = 109; MQ, Maqu yak, n = 102; 2 Solids-not-fat. Data are presented as the mean ± standard deviation.