Abstract: Milk fat is the main nutrient in yak milk. However,it would oxidize easily to produce rancidity. The average fat content of yak milk is 5.51%,which is higher than that of ordinary Holstein milk. Yak milk also contain functional fatty acids which are not found in common milk. Such high fat content makes it easy for its dairy products to undergo fat oxidation due to various internal and external factors. In-depth analysis of these factors can control the quality of yak dairy products better. This review deals with the internal and external factors of prevent yak milk products lipid oxidation,and explains the external factors by three oxidation pathways,which are auto-oxidation,photo-oxidation,and enzymatic oxidation initiated by moisture content and enzyme. The paper also researchs how various factors affect the occurrence of fat oxidation. It is of great significance to regulate the fat oxidation of yak milk products and the industrialization of yak milk in Qinghai-Tibet Plateau.