Evolution of bacterial flora in raw yak milk and its effect on quality characteristics during frozen storage.

Due to the scarcity of yak milk in Tibetan areas, local herders primarily use traditional freezing methods for preservation. However, the extent of microbial contamination in raw yak milk during frozen storage and its impact on milk quality remains largely unexplored. This study analyzed the changes in bacterial populations and quality of raw yak milk stored at -18 °C for 6 months.