Yak milk is naturally pink and contains twice as much fat as cow milk.

Domestic yaks (Bos grunniens) produce milk that is a vital nutritional source for communities in the Himalayan region and Central Asia. While regular yak milk is white, the colostrum produced in the first few days after calving has a distinct pinkish tint. This color is caused by the presence of blood and high concentrations of beta-carotene, which is a precursor to Vitamin A.The fat content of yak milk is significantly higher than that of dairy cows. While cow milk typically contains 3% to 4% fat, yak milk ranges from 5.5% to 9% fat depending on the season and the animal's diet. This high caloric density is a biological adaptation that provides yak calves with the energy required to maintain body heat in altitudes exceeding 3,000 meters (9,800 feet).Research published in the Journal of Dairy Science indicates that yak milk also contains higher levels of total solids, protein, and minerals like calcium and phosphorus compared to bovine milk. These nutrients are essential for rapid growth in harsh, low-oxygen environments. The milk is often processed into 'chhurpi' or yak butter tea, which are staples of the Tibetan diet.Beyond fat and protein, yak milk is rich in functional ingredients like conjugated linoleic acid (CLA). Studies by the International Centre for Integrated Mountain Development (ICIMOD) highlight that these fatty acids have potential health benefits for humans, including anti-inflammatory properties. The unique composition of this milk makes it one of the most nutrient-dense natural dairy products in the world.