Recently, the Indian Council for Agricultural Research-National Research Centre on Yak has established a first-of-its-kind parlour for Yalk milk in Nyukmadung village of Arunachal Pradesh.
About Nyukmadung Dairy:
- It is located at the farm of the Indian Council for Agricultural Research-National Research Centre on Yak.
- The farm in the West Kameng district is about 25 km from Dirang, where the yak research centre is situated.
- Objective: To make yak farming more remunerative by making yak milk and its diverse derivatives popular.
Key points about Yak
- The yak (Poephagus grunniens) is the lifeline of highland ethnic communities living in the Himalayan and trans-Himalayan regions.
- Distribution: It is found on the heights of Arunachal, Sikkim, Himachal Pradesh and Ladakh.
- The animal sustains the livelihood of the highlanders by yielding milk, meat, fibre, hide, and dung apart from being used for transportation.
- Yak milk and milk products are the integral components of the diet of these highland communities thriving in an extremely hypoxic and harsh environment without vitamin and mineral supplements.
- Yak milk is creamy white, thick, sweetish, fragrant, and richer in protein, fat, lactose, minerals, and total solids than cow milk.
- In general, yak milk is considered naturally concentrated milk enriched with a higher nutrient density and loaded with omega-3 fatty acids, amino acids, and antioxidants.
Q1) What are Omega-3 fatty acids?
Omega-3 fatty acids are a type of polyunsaturated fat that is considered essential for human health. They are called "essential" because the human body cannot produce them on its own, so they must be obtained through the diet. Omega-3 fatty acids are known for their numerous health benefits and are often associated with heart health, brain function.