The physicochemical and nutritional profile of high protein yak milk powder

Yak milk for a high-milk protein that is rich in nutrition. The objective of this study was to assess the potential application of yak milk powder in the middle-aged and elderly through a comparative analysis of the physical and chemical properties as well as nutritional characteristics of yak milk (YM) powder with those of middle-aged and elderly formula milk powders (S1 and S2). YM powder exhibited higher solubility (98.27%) than S1 and S2 powder, whereas the moisture content, water activity and b* value were lower. The FTIR results revealed that YM displayed a more organized protein secondary structure. In comparison to S1 and S2 powder, YM powder contained higher levels of protein, particularly lactoferrin (0.76 g/100 g) and immunoglobulin G (0.27 g/100 g). The amino acid distribution in YM powder was well-balanced, featuring a high content of essential amino acids (15.2 g/100 g) and an essential amino acid index close to the reference value for high-quality proteins, thus making it an ideal protein source. Additionally, YM powder exhibited the highest of Ca, Mg, VC, and VE. It also had dominant levels of short and medium-chain fatty acids as well as essential fatty acids. In conclusion, our findings demonstrate that yak milk powder possesses stable physicochemical properties and a unique nutritional composition, indicating its suitability for natural nutritional supplementation in middle-aged and elderly individuals.