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The yak (Bos grunniens) is a long-haired bovine found throughout the Himalayan region of south Central Asia, the Qinghai-Tibetan Plateau and as far north as Mongolia.
The "grunting ox" is also being bred and farmed in the USA and Europe.
Yak's milk averages 6.7% milkfat, and about 11% solids-not-fat, making it about twice as rich as cow's milk.
Yak milk is often processed to a cheese called chhurpi in Tibetan and Nepali languages, and byaslag in Mongolia. Butter made of Yak's milk is an ingredient of the butter tea that Tibetans consume in large quantities, and is also used in lamps and made into butter sculptures used in religious festivities.
Some suggest that cheese from yak milk, grazed on Himalayan alpine pastures, might have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.