Yak

The majority of domesticated yaks inhabit cold, dry, high-altitude areas in the Qinghai-Tibet Plateau and provide meat, milk, fur and manure for land fertilization. According to an academic overview​ into yaks, the animals are often crossbred with cattle to produce a hybrid species for higher milk production.

Yak milk has a higher fat, protein and lactose content than bovine milk but can only be obtained at low volumes of around 150-500kg per lactation, making it unsuitable for industrial scale-up. Limited forage and seasonal breeding are other barriers to large-scale production.  

Despite this, yak milk products, both fresh and long-life, are sold in China. In 2020, a co-operative formed in the Qinghai-Tibet Plateau region produced yogurt, meat, ice cream and other dairy products.

Mare

Known informally as horse milk, mare’s milk is clearer, whiter and sweeter than cow’s milk. The composition of mare’s milk is also different – it’s lower in fat, protein content and calories and higher in lactose than cow’s milk. In terms of proteins, studies have found mare’s milk has higher concentrations of whey than cow’s milk.

Mare’s milk products span across beauty, nutrition and food, including fresh and powdered milk, shampoos and creams, and supplements.

A recent study also found that mare’s milk is a viable alternative in yogurt ice cream and synbiotic ice cream production thanks to its functionality and ability to be good carrier for probiotic bacteria.  

Camel

Perhaps the least ‘unconventional’ from the bunch, camel milk is a traditional food in the Middle East, Africa and Mongolia. According to United Nations data, camels contribute around 8% of the total milk production in Sub-Saharan Africa. According to Mintel, interest in camel milk is increasing, in part thanks to climate change – camels are more resilient in harsh climate conditions than dairy cows and also bolster superior feeding efficiency.