Milk processing system of pastoralist, Brog-pa, in the north-eastern India
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- Hirata Masahiro
- School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine
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- Kosaka Yasuyuki
- Research Institute for Humanity and Nature
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- Ishimoto Yasuko
- Graduate School of Medicine
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- Mizuno Kazuharu
- Graduate School of Asian and African Area Studies
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- Takiyanagi Hirofumi
- School of Agriculture, Obihiro University of Agriculture and Veterinary Medicine
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- Uchida Kenji
- Yotsuba Milk Products Co., LTD.
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- Ando Kazuo
- Center for Southeast Asian Studies, Kyoto University
Bibliographic Information
- Other Title
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- インド北東部のチベット系牧畜民ブロクパの乳加工体系
- —A case from cold and humid area in Dirang Circle, West Kameng District, Arunachal Pradesh Province—
- ―アルナチャル・プラデーシュ州ウエスト・カメン県ディラン・サークルにおける冷涼湿潤地域の事例―
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Description
The milk processing system, uses of milk products and food intake of the Tibetan pastoralist, Brog-pa, were surveyed in Dirang Circle, West Kameng District, Arunachal Pradesh Province, north-east India, to discuss how milk processing techniques and milk products change when those originated in dry areas of West Asia spread to a cold and humid area. The characteristics of milk processing system of Brog-pa in the southern slope of the eastern Himalaya are summarized as 1) the milk processing technique of fermented milk processing series is applied to their system, 2) the tub with a lid is used for churning, 3) butter is the final form of milk fat extraction, and 4) cheese is not dehydrated by sun drying, but matured with using white mold under the relatively high content of water. The most characteristic point is to process the matured cheese with using white mold and use it for their important meal. It is concluded that the milk processing system in the southern slope of the eastern Himalaya passed through original and unique transitions, such as the system took the West Asian technique of fermented milk processing series as their base technique and then was affected by the churning tool from North Asia, the final form of milk fat extraction under the cool climate became the butter which is relatively high content of water, and the cool-humid climate and the soup-stock cuisine culture invented the mature mold cheese there.
Journal
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- Milk Science
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Milk Science 61 (1), 11-24, 2012
Japanese Dairy Science Association
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Keywords
Details 詳細情報について
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- CRID
- 1390282680486747776
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- NII Article ID
- 130003398709
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- NII Book ID
- AA11125739
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- ISSN
- 21880700
- 13430289
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed