What is the pH level of traditional yak chews?

The traditional method of making Himalayan Yak Chews involves using lemon juice to curdle the yak milk. This chemical process causes the milk to transform into curds at a low pH level, typically around 4.5. As a result, the resulting chews tend to have an acidic taste, which may not be suitable for all dogs.

To address this issue and make the chews more palatable and gentle on the stomach, some manufacturers like Cheesy100 have adopted alternative methods. One such method is Michkunguation, which involves using rennet and quality-controlled US milk. By utilizing this process, the acidity level of the chews can be adjusted to match that of normal human cheese, usually around a pH of 6. This modification aims to provide a more balanced and tolerable chewing experience for dogs.