1 Calories
1.1 Calories
101.20 Kcal110.00 Kcal
0
904
1.2 Calories in 1 cup
1.2 Calories in 1 tbsp
1.8 Calories in 1 oz
1.13 Calories in 1 slice of
2.5 Serving size
3.2 Proteins
4.7 Carbs
4.8.1 Fiber
4.9.3 Sugar
5.4 Fats
5.5.3 Fat Content
6.1.1 Saturated Fat
6.2.2 Trans Fat
6.3.2 Polyunsaturated Fat
6.3.5 Monounsaturated Fat
7 Nutrition
7.1 Serving Size
7.2 Cholesterol
7.3 Vitamins
7.3.1 Vitamin A
7.3.4 Vitamin B1 (Thiamin)
7.3.7 Vitamin B2 (Riboflavin)
7.3.10 Vitamin B3 (Niacin)
7.3.12 Vitamin B6 (Pyridoxine)
7.3.15 Vitamin B9 (Folic acid, Folate)
7.3.18 Vitamin B12 (Cobalamin)
7.4.3 Vitamin C (Ascorbic acid)
7.4.7 Vitamin D
7.4.10 Vitamin D (D2+D3)
7.4.13 Vitamin E (Alpha- Tocopherol)
7.4.15 Vitamin K (Phylloquinone)
8.3 Minerals
8.3.1 Calcium
1,545.45 mg0.26 mg
0
1705
8.3.4 Iron
8.4.2 Magnesium
8.5.3 Phosphorus
9.3.3 Potassium
11.5.3 Sodium
0.00 mg600.00 mg
0
7022.4
11.5.6 Zinc
11.6 Other
11.6.1 Water
11.7.2 Caffeine
12 Benefits
12.1 Health Benefits
Antioxidative effect, Favorable for infants, Helps to gain weight, Absorps of Calcium & Vitamin B
Absorps of Calcium & Vitamin B, Lactose Intolerants, Boosts immune system, Improves digestion
12.1.1 Other General Benefits
Favorable for infants
Boosts immune system, Improves digestion
12.2 Hair and Beauty Benefits
12.2.1 Skin Care
Natural moisturizer, Gives a smoother skin
Natural moisturizer, Natural tan remover
12.2.2 Hair Care
Not Available
Excellent hair conditioner, Reduces dandruff
12.3 Nutritional Importance & Uses
12.3.1 Uses
Used in the preparation of Yak milk soaps
No uses found
12.3.2 Nutritional Importance
Contains high levels of Fat, Good source of protein, Rich in polyunsaturated fatty acids, Vital source of vitamins
Good source of protein, Rich in probiotics
12.4 Allergy
12.4.1 Allergy Symptoms
Diarrhea, Difficulty in breathing, Gas, Itchy Skin rashes, Nasal stuffiness, Nausea, Nausea, accompanied by vomiting, Not Available, Sometimes bed wetting, Vomiting
Not Available
13 What is
13.1 What is
Yak milk is the milk obtained from yak. It is sweet to taste and has rich fat content.
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor.
13.1.1 Color
Not Available
Not Available
13.1.2 Flavor
13.1.3 Aroma
13.1.4 Vegetarian
13.2 Origin
14 How to make
14.1 Serving Size
14.2 Ingredients
Not Applicable
Raw milk or unpasteurized milk
14.2.1 Fermentation Agent
Not Applicable
Not Applicable
14.3 Things you need
Not Applicable
Glass container with lid, Cheesecloth, Container
14.4 Time Duration
14.4.1 Preparation Time
14.4.2 Cooking Time
14.4.3 Aging time
Not Available
Not Available
14.5 Storage & Shelf Life
14.5.1 Refrigeration Temperature
15.3.2 Shelf Life