The major allergens in yak milk were obtained by chemical methods, and purified by a fast protein liquid chromatography (FPLC) combined gel chromatography in order to analyze allergenicity of protein in yak milk. Casein and whey were isolated after adjusting isoelectric precipitating of skimmed milk to 46 by adding 10％ acetic acid. Based on differential solubility in urea solutions and differential sensitivity of calcium, αscasein and βcasein were separated from whole casein. And then, the crude fractions of αscasein, βcasein were further separated using anionexchange FPLC and Sephadex G100 column. βlactoglobulin was separated from acid whey using chelating of citrate sodium at low pH in the presence of salt and purified by FPLC. The results of RPHPLC showed that the purities of αs, βcasein, and βlactoglobulin were 8713％, 8858％, and 8000％, respectively.