Express News Service
GUWAHATI: A primary of its type ‘yak milk parlour’ has come up in Arunachal Pradesh because the ICAR-National Research Centre Yak (ICAR-NRCY) provides worth to the milk of the bovine species.
The Nyukmadung Dairy was arrange on the Nyukmadung yak farm of the institute in West Kameng district. It was inaugurated on September 15 by Dr Shiv Prasad Kimothi, Member Animal Science, Agricultural Scientists Recruitment Board within the presence of Dr Mihir Sarkar, Director, ICAR- National Research Centre on Yak, Dr VK Gupta, Director, ICAR- National Research Centre on Pig, Dr Grish Patil, Director, ICAR National Research Centre on Mithun and different workers of the institute.
Dr Sarkar mentioned the institute wished to conduct capacity-building programmes for the advantage of tribal yak farmers by way of coaching with hands-on practices on worth addition of yak milk and preparation of diversified yak milk merchandise to get yak herders extra incentives and make yak farming higher remunerative.
ICAR-NRCY is engaged on making ready diversified merchandise with worth addition of yak milk – designer paneer, yak ghee, dahi, ripened and mozzarella cheese, ‘churkham’ and many others.
In this connection, a ‘scientist-farmer interactive meet’ was carried out lately, adopted by the sharing of inputs to tribal farmers. The scientists identified the scope and prospects of yak milk, significance of worth addition and diversified product preparation, Sarkar mentioned.
They suggested the herders to endure coaching from ICAR-NRCK and make their yak farming extra remunerative.
“Yak milk is creamy white, thick, sweetish, fragrant and rich in protein. It contains 15.63-19.63% total solids with 5.29-8.73% fat, 3.45-4.27% protein and 0.64-0.82% ash. 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. It also has vitamins and minerals,” Sarkar mentioned.
Yak performs an essential position within the livelihood of highlanders catering to their important wants by way of its merchandise – milk, meat, fibre, conceal, dung and draft energy for transportation.
Yak milk and milk merchandise are the integral parts of the weight loss program of those tribals, thriving with a wholesome and productive life below an excessive hypoxic and harsh atmosphere with out supplementation of any nutritional vitamins and minerals.
The distinctive amino acids, fatty acids, excessive ranges of nutritional vitamins and particular enzymes, with the useful microbes current in yak milk exerts their useful affect within the well being of the yak herders in excessive altitude, Sarkar mentioned.
India has some 58,000 yaks, discovered on the heights of Arunachal, Sikkim, Himachal Pradesh and Ladakh. In Arunachal, their inhabitants is estimated to be round 24,000, present in Tawang, West Kameng and Shi Yomi districts.
GUWAHATI: A primary of its type ‘yak milk parlour’ has come up in Arunachal Pradesh because the ICAR-National Research Centre Yak (ICAR-NRCY) provides worth to the milk of the bovine species.
The Nyukmadung Dairy was arrange on the Nyukmadung yak farm of the institute in West Kameng district. It was inaugurated on September 15 by Dr Shiv Prasad Kimothi, Member Animal Science, Agricultural Scientists Recruitment Board within the presence of Dr Mihir Sarkar, Director, ICAR- National Research Centre on Yak, Dr VK Gupta, Director, ICAR- National Research Centre on Pig, Dr Grish Patil, Director, ICAR National Research Centre on Mithun and different workers of the institute.
Dr Sarkar mentioned the institute wished to conduct capacity-building programmes for the advantage of tribal yak farmers by way of coaching with hands-on practices on worth addition of yak milk and preparation of diversified yak milk merchandise to get yak herders extra incentives and make yak farming higher remunerative.googletag.cmd.push(operate() googletag.show(‘div-gpt-ad-8052921-2’); );
ICAR-NRCY is engaged on making ready diversified merchandise with worth addition of yak milk – designer paneer, yak ghee, dahi, ripened and mozzarella cheese, ‘churkham’ and many others.
In this connection, a ‘scientist-farmer interactive meet’ was carried out lately, adopted by the sharing of inputs to tribal farmers. The scientists identified the scope and prospects of yak milk, significance of worth addition and diversified product preparation, Sarkar mentioned.
They suggested the herders to endure coaching from ICAR-NRCK and make their yak farming extra remunerative.
“Yak milk is creamy white, thick, sweetish, fragrant and rich in protein. It contains 15.63-19.63% total solids with 5.29-8.73% fat, 3.45-4.27% protein and 0.64-0.82% ash. 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. It also has vitamins and minerals,” Sarkar mentioned.
Yak performs an essential position within the livelihood of highlanders catering to their important wants by way of its merchandise – milk, meat, fibre, conceal, dung and draft energy for transportation.
Yak milk and milk merchandise are the integral parts of the weight loss program of those tribals, thriving with a wholesome and productive life below an excessive hypoxic and harsh atmosphere with out supplementation of any nutritional vitamins and minerals.
The distinctive amino acids, fatty acids, excessive ranges of nutritional vitamins and particular enzymes, with the useful microbes current in yak milk exerts their useful affect within the well being of the yak herders in excessive altitude, Sarkar mentioned.
India has some 58,000 yaks, discovered on the heights of Arunachal, Sikkim, Himachal Pradesh and Ladakh. In Arunachal, their inhabitants is estimated to be round 24,000, present in Tawang, West Kameng and Shi Yomi districts.