Hongyuan County Tangri Yak Breeding Professional Cooperative is engaged in dairy product production and processing, using modern food processing technology, combined with traditional Tibetan production technology, to produce safe and hygienic pure dairy products, including a dairy product that is not common in daily life - milk residue. Milk residue is extracted from milk. After the milk is beaten and separated from the ghee, the remaining milk is boiled over the fire and then cooled to become yogurt water, and it is poured into the bamboo bucket-shaped filter water and left in the bamboo bucket filter is the milk residue.
Hongyuan Yak Breeding Professional Cooperative milk every day, in addition to drinking fresh yak milk, you can also process yak milk into yogurt, ghee, and then the excess is made into milk residue can be stored and eaten for a long time. Milk residue is rich in protein, minerals, lactose, enzymes and a variety of vitamins. Most notably, the calcium, iron, phosphorus and other nutrients in milk are retained in the milk residue. 1 liter of milk can extract about 100 grams of milk residue, if you eat 200 grams of milk residue, you can get the nutrient content of 2 liters of milk. The minerals in the milk residue help to form and strengthen bone tissue; Amino acids contribute to the prevention of liver diseases; Vitamin B prevents atherosclerosis ; Low-fat and low-calorie milk residue is the best choice for many weight losers. Milk residue is also therapeutic. The 'casein' in milk protein has a high nutritional value and can replace animal protein. Unlike ordinary meat, the purine content in milk residue is very low and it is not easy to hoard in the body. The lactic acid bacteria in milk residue can also increase the activity of the gastrointestinal tract and promote normal bowel movements. Patients with liver and cardiorespirovascular systems are also very suitable for consumption, while promoting the formation of hemoglobin in the blood and improving neurological diseases. Milk residue can not only be eaten directly, but can also be used to make a variety of masks, face and body lotions or creams.
Milk residue is the traditional fermented dairy product of the Tibetan people, which has been inherited from generation to generation by herders, forming its unique production process and traditional eating method; it has also accumulated the Tibetan people's food culture tradition of treating guests with milk and giving gifts to relatives and friends. With the development of logistics and the spread of Tibetan food culture, the milk residue produced by the Tang ri cooperative was sold to the mainland, making the herders' pockets bulge.