Figure 3:(a) Cows’ milk (b) Yak milk (c) Yak colostrum (d) Cows’ Colostrum: Plots indicating turbidity decrease of liquid whey supernatant from yak and cow after heat treatment (60°C/30 minutes, 63°C/30 minutes, 72°C/15 seconds and 90°C/5 minutes) at various pH (pH 3.5, 4.6 and 5.5) followed bycentrifugation. Each value is the average of two determinations, error bars indicates standard errors.