FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YAK
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
are long-haired humped grunting wild or domesticated ox of Tibet. The flesh of the yak is edible; the milk is abundant, rich in butter and casein. It is more like goat's milk than cow's milk.