DOCSLIB.ORG

Ethnic Preparation and Quality Assessment of Chhurpi, a Home

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ethnic Preparation and Quality Assessment of Chhurpi, a Home JEF94_proof ■ 21 December 2016 ■ 1/7 J Ethn Foods - (2016) 1e7 55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Original article 64 65 1 Ethnic preparation and quality assessment of Chhurpi, a home-made 66 2 67 3 cheese of Ladhak, India 68 4 69 a, b, 1 a, c, 1 a a 5 Q11 Avik Panda , Kuntal Ghosh , Mousumi Ray , Sourav K. Nandi , 70 6 Saswati Parua (Mondal) d, Debabrata Bera e, Som Nath Singh f, Sanjay K. Dwivedi g, 71 7 * Keshab C. Mondal a, 72 8 73 9 a Department of Microbiology, Vidyasagar University, Midnapor, West Bengal, India 74 10 b Biotech Hub, Jawaharlal Nehru College, Boko, Kamrup, Assam, India c 75 11 Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do, South Korea d Department of Physiology, Bajkul Milani Mahavidyalaya, Purba Medinipur, West Bengal, India 76 12 e Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India 77 13 f Defence Institute of Physiology and Allied Sciences, Delhi, India 78 g 14 Q1 CEPTAM (DRDO), Metcalfe House, Delhi, India 79 15 80 16 81 17 article info abstract 82 18 83 19 Q3 Article history: Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, 84 20 Received 17 March 2016 Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and Received in revised form 85 21 chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft 7 December 2016 86 and hard (sun dried). Result showed that yeast, mold, lactic acid bacteria, and Bifidobacterium sp. were 22 Accepted 7 December 2016 87 the major participating microbes in Ladhaki chhupri. The amount of riboflavin (162.71 mg/g), thiamine 23 Available online xxx (64.48 mg/g), and vitamin C (23.53 mg/g) were higher in the soft chhurpi than the hard chhurpi. However, 88 24 lactic acid and acetic acid contents in hard chhurpi (0.23 mg/g and 0.16 mg/g, respectively) were higher 89 25 Keywords: 90 cheese than the soft chhurpi (0.12 mg/g and 0.06 mg/g, respectively). It also contains a very good amount of 26 e e e chhurpi protein (60 63%) and carbohydrates (23 24%) and a low amount of fat (7 8%). Very low amounts of 91 27 lactic acid bacteria ethanol and methanol were also detected. This study clearly demonstrated that microbial interaction 92 28 Ladhak during fermentation of milk makes it more nutritious as it enriches the fermented material with vitamins 93 29 vitamin and organic acids. 94 © 30 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the 95 31 CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 96 32 97 33 98 34 1. Introduction immunomodulation, pathogen exclusion, production of antimi- 99 35 crobial substances, anticarcinogenic, and cholesterol-lowering ac- 100 36 Traditional fermented foods have achieved an important place tivities [2]. Traditional fermented milk products, especially cheese- 101 37 in human society as fermentation enhances the shelf life, texture, like products, have a great importance in the food culture of rural 102 38 taste, aroma, and nutritional value of food [1]. According to the regions, not only for their health benefits but also from an economic 103 39 European Commission (2007), traditional foods are generally pre- point of view. Lactic acid bacteria (LAB) play an important role in 104 40 pared and consumed by the local people of a particular region. The milk fermentation [3]. Their ability to produce acids, H2O2, antibi- 105 41 preparation processes of these traditional fermented foods come otics, vitamins, and antimicrobial peptides during milk fermenta- 106 42 from earlier generations and have been passed down from gener- tion prevents the growth of other undesirable microbes [4]. 107 43 ation to generation. Therefore, registration of different information The Ladakh region is the easternmost trans-Himalayan part of 108 44 about traditional food is part of the preservation of a nation’s the Jammu and Kashmir state of India (Fig. 1) and it is also called a 109 45 culinary heritage and culture. cold desert region for its extreme climatic conditions like a very high 110 46 Several researches have shown that fermented milk products altitude, very low moisture content in the atmosphere, fluctuating 111 47 exert different health-promoting attributes like temperature (e25 C in winter and reaches 35 C in summer), 112 48 intensive sunlight, very little scope of agriculture, etc. [5]. The Leh 113 49 * Corresponding author. Department of Microbiology, Vidyasagar University, district is situated roughly between 32 and 36 north latitude and 114 50 Q2 Midnapor, West Bengal, India. between 75 and 80 east longitude and altitude ranging from 115 51 E-mail address: [email protected] (K.C. Mondal). 2,300 m to 5,000 m above sea level with an area of 45,100 km2. 116 1 These authors have contributed equally to this work. 52 117 53 http://dx.doi.org/10.1016/j.jef.2016.12.004 118 54 2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ 119 licenses/by-nc-nd/4.0/). Please cite this article in press as: Panda A, et al., Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladhak, India, Journal of Ethnic Foods (2016), http://dx.doi.org/10.1016/j.jef.2016.12.004 JEF94_proof ■ 21 December 2016 ■ 2/7 2 J Ethn Foods 2016; -:1e7 1 66 2 67 3 68 4 69 5 70 6 71 7 72 8 73 9 74 10 75 11 76 12 77 13 78 14 79 15 80 16 81 17 82 18 83 19 84 20 85 21 86 22 87 23 88 24 89 25 90 26 91 27 92 28 93 29 94 30 95 31 96 32 97 33 98 34 99 35 100 36 101 37 102 38 103 39 104 40 105 41 106 42 107 43 108 44 109 45 110 46 111 47 112 48 113 49 114 50 115 51 116 52 117 53 118 54 119 55 120 56 121 57 122 58 123 59 124 60 125 61 126 62 Fig. 1. Location map of Ladhak, India. Ladakh region is easternmost trans-Himalayan part of Jammu and Kashmir state of India. District Leh is situated approximately between 32 127 63 and 36 north Latitude and between 75 and 80 east longitude and altitude ranging from 2,300 m to 5,000 m above sea level with an area of 45,100 km2. Q12 128 64 129 65 130 Please cite this article in press as: Panda A, et al., Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladhak, India, Journal of Ethnic Foods (2016), http://dx.doi.org/10.1016/j.jef.2016.12.004 JEF94_proof ■ 21 December 2016 ■ 3/7 A. Panda et al / Chhurpi, a home-made cheese of Ladhak, India 3 1 Topographically, the whole of the district is mountainous with three different stages of fermentation using a sterilized spatula and kept 66 2 parallel ranges of the Himalayas, Zanskar, Ladakh, and Karakoram. in the sterilized containers. The containers were immediately 67 3 Due to the extreme climatic conditions, Ladhaki people preserve transferred to an ice box, and transported to the laboratory in the 68 4 their food stuffs for the future, especially for the winter season when ice box. The samples were stored in the laboratory at e20C for 69 5 the temperature goes down to e35C. Different types of fermented further analysis. 70 6 products are prepared and consumed by the Ladakhi people such as 71 7 chhang (a barley-based fermented drink), rguntshang (fermented 2.4. Microbiological analysis 72 8 grape drink), khambir (fermented bread), etc., and most of them are 73 9 processed by their indigenous traditional methods. Chhurpi (home- The population of the dominant culturable microflora were 74 10 made cheese) is one of the popular traditional fermented milk enumerated on the basis of colony forming units (CFU) in selective 75 11 products consumed by the people of Ladakh. It is also very popular media using spread plate techniques following the standard proto- 76 12 among different ethnic groups in the Himalayan region of Darjee- col as stated in the HiMedia Manual (www.himedialabs.com). Total 77 13 ling, Sikkim, Nepal, Bhutan, and Arunachal Pradesh. There are aerobic bacteria were enumerated using plate count agar and the 78 14 mainly two varieties of chhurpi consumed in those areas: soft and plates were incubated at 37C for 24 hours. Yeast and mold were 79 15 hard. Soft chhupri is consumed immediately after processing and the enumerated by using yeast and mold agar and potato dextrose agar, 80 16 hard chhurpi is generally prepared for storage purposes, and respectively, and plates were incubated at 28C for 72 hours. 81 17 consumed as chewing gum and a masticator for gaining extra en- Enumeration of LAB and Bifidobacterium sp. were carried out using 82 18 ergy. Ladhakhi chhurpi is a similar kind of chhurpi found in other selective media such as Rogosa SL agar (supplemented with 0.132% 83 19 Himalayan regions but the processing method is little bit different.
Load more

Recommended publications
  • Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt
    International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 401-414 © Research India Publications http://www.ripublication.com/ ijafst.htm Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt Nazish Nehal University School of Biotechnology, Guru Gobind Singh Indraprastha University, Sector-16 ‘C’, Dwarka, New Delhi, INDIA. Abstract The tribal or indigenous people inhabiting the Indian subcontinent with a population of 53.8 million in 5,000 forest dominated villages have plethora of traditional knowledge of their environment that correlates to the immediate nature and the resources that reside therein. Indigenous fermented foods are an intrinsic part of diet of the ethnic tribes in the Himalayan belt of India, being the oldest and most economic methods for development of a diversity of aroma, flavor, texture; food preservation and biological enrichment of food products by the manipulation of different microbial population. Human health- benefits include its antagonistic role against lactose-intolerance, high cholesterol level, cancer and diabetes. Vegetable based fermented foods like gundruk; sinki; anishi are prepared by tribes of Arunachal Pradesh; Sikkim and Nagaland respectively. Kinema; bhatootu, marchu and chilra; tungrymbai are cereal and pulse based fermented food indigenous to people in Darjeeling hills and Sikkim; Himachal Pradesh and Meghalaya respectively. Fermented bamboo shoot products like soibum and mesu form a major part of the diet among the tribes of Manipur; Darjeeling and Sikkim respectively. Fermented fish foods such as ngari and hentak are relished by the tribal population of Manipur. Fermented milk beverages such as kadi, churpa and nudu; and alcohol such as ghanti, jann and daru are consumed locally in Himachal Pradesh and Uttaranchal respectively.
    [Show full text]
  • Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
    Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4].
    [Show full text]
  • Title Cultural Adaptation of the Himalayan Ethnic Foods With
    Cultural Adaptation of the Himalayan Ethnic Foods with Title Special Reference to Sikkim, Arunachal Pradesh and Ladakh Author(s) Tamang, Jyoti Prakash; Okumiya, Kiyohito; Kosaka, Yasuyuki ヒマラヤ学誌 : Himalayan Study Monographs (2010), 11: Citation 177-185 Issue Date 2010-05-01 URL http://dx.doi.org/10.14989/HSM.11.177 Right Type Departmental Bulletin Paper Textversion publisher Kyoto University Himalayan Study Monographs No.11, 177-185,Him 2010alayan Study Monographs No.11 2010 Cultural Adaptation of the Himalayan Ethnic Foods with Special Reference to Sikkim, Arunachal Pradesh and Ladakh Jyoti Prakash Tamang1）, Kiyohito Okumiya2） and Yasuyuki Kosaka2） 1）Food Microbiology Laboratory, Sikkim University, Gangtok 737102, India 2）Research Institute for Humanity and Nature, Kyoto 603-8047, Japan The Himalayan people have developed the ethnic foods to adapt to the harsh conditions and environment. The in-take of such foods has been in the systems for centuries and people have adapted such foods to protect and sustain them. People living in high altitude (>2500) are adapted to cereals and food grains grown in dry and cold climates, with less vegetables and more meat products. More diversity of food items ranging from rice, maize to vegetable, milk to meat is prevalent in the elevation less than 2500 to 1000 m. Ethnic foods possess protective properties, antioxidant, antimicrobial, probiotics, bio-nutrients, and some important health-benefits compounds. Due to rapid urbanisation, development, introduction of commercial ready-to-eat foods have adverse effects on production and consequently consumption of such age-old cultural ethnic foods is declining. The people should be ascertained about the worth indigenous knowledge they possess, and biological significance of their foods.
    [Show full text]
  • Some Nonfermented Ethnic Foods of Sikkim in India
    J Ethn Foods 1 (2014) 29e33 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Some nonfermented ethnic foods of Sikkim in India * Jyoti Prakash Tamang , Namrata Thapa Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Tadong 737102, Sikkim, India article info abstract Article history: Sikkim, the Himalayan state of India has several ethnic foods which have not been documented. A field Received 17 October 2014 survey was conducted in randomly selected 370 households in Sikkim representing the major ethnic Received in revised form communities, namely, Nepali, Bhutia, and Lepcha. Information was collected on different types of non- 12 November 2014 fermented ethnic foods, as prepared and consumed by these inhabitants, the traditional method of Accepted 24 November 2014 preparation, mode of consumption, as well as culinary, socioeconomic, and ethnic values. We have listed Available online 6 December 2014 more than 83 common and uncommon nonfermented ethnic foods of Sikkim consumed by different ethnic groups in Sikkim, India. Some of these foods have been documented and include achar, alum, Keywords: Ethnic foods chatamari, chhwelaa, dheroh, falki, foldong, kodoko roti, kwanti, momo, pakku, phaparko roti, phulaurah, Sikkim ponguzom, suzom, thukpa or gya-thuk, and wachipa. Nutritional analysis, process technology develop- Nepali ment and packaging of these ethnic foods may boost ethnic food tourism in the region, which could in Bhutia
    [Show full text]
  • Ethnobiology of Wild Leafy Vegetables of Sikkim
    Indian Journal of Traditional Knowledge Vol. 14(2), April 2015, pp. 290-297 Ethnobiology of wild leafy vegetables of Sikkim Sudhan Pradhan1 & Jyoti Prakash Tamang2* 1Department of Botany, Sikkim Government College, Tadong 737 102, Sikkim; 2Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Tadong 737102, Sikkim E-mail: [email protected] Received 12 March 2014, revised 10 October 2014 This paper is aimed to study the ethnobiology of wild leafy vegetables (WLV) consumed by the ethnic people of Sikkim. Traditional knowledge of the people on the ethnic value, foraging, mode of consumption, socio-economy of less familiar WLVs was documented. A wide range of adaptability with specific ecological habitat of some WLVs (Amaranthus viridis, Chenopodium album, Diplazium esculentum, Nasturtium officinale and Urtica dioica) were also recorded. Keywords: Wild leafy vegetables, Ethnobiology, Sikkim IPC Int. Cl.8: A61K 36/00, A01G 1/00, A01G 3/00, A01G 9/00, B26B, B26D, A01D, B65B 25/04, A23N, A47J, A23B Diversity of uncultivated plant species, their Methods occurrence and relationship with cultivated species Field survey was conducted in randomly selected and their use by human has rarely been studied 280 households in different villages of four districts 1 systematically . Many publications have emphasized of Sikkim, viz. North district (40 households), 2 on the diversity and value of wild edible plants . The West (70 households), South (70 households) and systematic documentation of indigenous knowledge East (100 households), representing the major ethnic regarding the identity and use of wild foods by rural communities, namely Nepali, Bhutia and Lepcha. communities is now an urgent need because both Information was collected on ecological distribution, indigenous knowledge and the biological resources traditional knowledge, foraging, ethnobotany are diminishing with habitat destruction and a information, ethnobiological importance, mode of 3 disinterest among the younger generation .
    [Show full text]
  • Indigenous Rearing Practices of Yak and Its Multipurpose Uses in the Sikkim Himalayas
    IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372. Volume 9, Issue 3 Ver. I (Mar. 2016), PP 01-08 www.iosrjournals.org Indigenous rearing practices of Yak and its multipurpose uses in the Sikkim Himalayas Kriti Ghatani 1, Buddhiman Tamang 1 1 Department of Microbiology, Sikkim University, 6th Mile, Samdur, Tadong, Sikkim-737102, India. Abstract: Sikkim is a small part in Indian Himalayas that infuses great diversity with a rich ecological hotspot zone. Sikkim has four districts, the climatic condition of which ranges from subtropical in the South to tundra in the North. Amongst the mammals of Sikkim are the rare Himalayan Black Bear, Blue Sheep, Red panda, Snow Leopard, Musk Deer and Yaks. The Yak is an important multipurpose mammal of the alpine Northern and Eastern Sikkim region. The traditional knowledge of Bhutia community living in the high altitude has been passed on from generation to generation but has no written document. Qualitative data was obtained through self designed questionnaire, and face to face interviews and discussions in 35 households between June 2013 and October 2013 in East and North Sikkim. Study revealed the maintenance of Yaks, grazing pattern indigenous plants, health management practices, traditional breeding practices and processing technology of meat, milk and fiber. The milk and meat was processed into fermented products. Thara, Tema, Shuza/Shapjha or Phuicha (beverage) and value added products made from skin, hair and tail were documented for the first time from Sikkim. Besides yak acting as an ingredient for poverty alleviation and food insurance for the highlanders, it also projects an area of research on conservation and fermentation technology of traditional food items.
    [Show full text]
  • Lesser-Known Ethnic Fermented Soyfoods of the Eastern Himalayas
    Ethno-microbiology to Next Generation Sequencing in Some Fermented Foods of World Jyoti Prakash Tamang, FNAAS, FAMI, FBRS, FABS DAICENTRE (India-Japan International Centre for Translational and Environmental Research) and Bioinformatics Centre Department of Microbiology, School of Life Sciences Sikkim University (National University) Gangtok 737102, Sikkim, India www.cus.ac.in What is a Food? Food is categorized into two parts: Fermented Foods and Non-fermented Foods. What is a Fermented Food ? Fermented foods are defined as foods produced by the people using their native knowledge of food fermentation from locally available raw materials of plant or animal sources either naturally or by adding starter culture(s) containing functional microorganisms which modify the substrates biochemically and organoleptically into edible products that are culturally and socially acceptable to the consumers (Tamang, 2010) Microorganisms Enzyme Raw materials Fermented Foods or (plant/animal-origin) Alcoholic beverages Global Food Culture Global food culture has 3 major traditional food habits based on staple cereal-based diets: 1. cooked rice of the Eastern food culture, 2. wheat/barley-based breads/loaves of the Western and Australian food culture, 3. sorghum/maize porridges of Africa and South America food culture. Ggg Global Food Culture (Tamang,2010) Ref: Tamang (2010). Fermented Foods and Beverages of the World , CRC Press, New York. Indian foods are spicy, and salt is added directly while cooking; seasonings such as soy sauce and monosodium glutamate (MSG) are never used. Chinese, Korean and Japanese foods are not spicy and use soy sauce as seasoning and other taste-maker such as MSG. European and American food is grilled, fried, roasted and baked.
    [Show full text]
  • Yakmac! an Export Opportunity for Nepalese Farmers
    Yakmac! An export opportunity for Nepalese farmers Sara Wyngaarden November 18, 2014 AGR 2150 AGR 2150 November 18, 2014 Yakmac is a specialty version of macaroni and cheese, made with Nepalese-produced macaroni and yak milk from the Himalayas. Though not currently in production, Yakmac has potential as an export product from Nepal to Canada, benefitting Nepalese highland farmers. Industry status and potential Macaroni In 2011, with 6,816 tonnes earning $1,477/tonne, macaroni was Nepal’s fifth most profitable export1. The Nepalese macaroni industry is well-developed and thus, this article will focus on Yakmac cheese. Dairy Yak products are currently neglected by the Nepalese dairy industry: only seven of 250 Nepalese dairies process yak milk2. Due to the remoteness of yak habitat, production is neither organized nor incentivized3. Yaks thrive in the alpine region of the Himalayas4. They are key to the survival of indigenous groups, providing milk, meat, wool, hide, draught labour, and fertilizer. Herdsmen migrate between 3000-4000 m in the winter and 4000-5000 m in the summer5. Milk processing facilities are located at lower altitudes and require delivery6. Thus, they are inaccessible to many highland farmers. Industry opportunities Indigenous groups in Nepal have processed yak milk at the farm-level for millennia7. Chhurpi, a popular cheese-like product, is made by boiling yak milk in an aluminum kettle over a wood-fueled fire to precipitate casein, the primary protein8. It is dried and hardened, extending shelf life up to months9. Casein is used in processed foods. Already partially dehydrated and concentrated, this product could easily be converted into Yakmac cheese powder.
    [Show full text]
  • Naturally Fermented Milk Products of the Eastern Himalayas
    Accepted Manuscript Naturally Fermented Milk Products of the Eastern Himalayas Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang, Professor PII: S2352-6181(16)30104-4 DOI: 10.1016/j.jef.2016.11.006 Reference: JEF 85 To appear in: Journal of Ethnic Foods Received Date: 30 September 2016 Revised Date: 1 November 2016 Accepted Date: 16 November 2016 Please cite this article as: Rai R, Jones Shangpliang HN, Tamang JP, Naturally Fermented Milk Products of the Eastern Himalayas, Journal of Ethnic Foods (2017), doi: 10.1016/j.jef.2016.11.006. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Naturally Fermented Milk Products of the Eastern Himalayas Ranjita Rai, H. Nakibapher Jones Shangpliang and Jyoti Prakash Tamang* Department of Microbiology, School of Life Sciences, Sikkim University, Tadong 737102, Sikkim, India *Corresponding author: Professor Jyoti Prakash Tamang, Department of Microbiology, School of Life Sciences, Sikkim University, 6 th Mile, Tadong 737102, Sikkim, India (e- mail: [email protected]; Mobile: +91-8016099902; Tel: +91-3592-251188) Running Title: NFM of the Eastern Himalayas Keywords: Naturally fermented milk products, Eastern Himalayas, dahi, chhurpi, mohi MANUSCRIPT ACCEPTED 1 ACCEPTED MANUSCRIPT Abstract Background: Pastoralists comprising of different ethnic groups of people dominate The Eastern Himalayas.
    [Show full text]
  • Ethnic and Cultural Diversity Amongst Yak Herding Communities in the Asian Highlands
    sustainability Review Ethnic and Cultural Diversity amongst Yak Herding Communities in the Asian Highlands Srijana Joshi 1,* , Lily Shrestha 1, Neha Bisht 1, Ning Wu 2, Muhammad Ismail 1, Tashi Dorji 1, Gauri Dangol 1 and Ruijun Long 1,3,* 1 International Centre for Integrated Mountain Development (ICIMOD), G.P.O. Box 3226, Kathmandu 44700, Nepal; [email protected] (L.S.); [email protected] (N.B.); [email protected] (M.I.); [email protected] (T.D.); [email protected] (G.D.) 2 Chengdu Institute of Biology, Chinese Academy of Sciences (CAS), No.9 Section 4, Renmin Nan Road, Chengdu 610041, China; [email protected] 3 State Key Laboratory of Grassland and Agro-Ecosystems, International Centre for Tibetan Plateau Ecosystem Management, School of Life Sciences, Lanzhou University, Lanzhou 730000, Gansu, China * Correspondence: [email protected] (S.J.); [email protected] (R.L.) Received: 29 November 2019; Accepted: 18 January 2020; Published: 28 January 2020 Abstract: Yak (Bos grunniens L.) herding plays an important role in the domestic economy throughout much of the Asian highlands. Yak represents a major mammal species of the rangelands found across the Asian highlands from Russia and Kyrgyzstan in the west to the Hengduan Mountains of China in the east. Yak also has great cultural significance to the people of the Asian highlands and is closely interlinked to the traditions, cultures, and rituals of the herding communities. However, increasing issues like poverty, environmental degradation, and climate change have changed the traditional practices of pastoralism, isolating and fragmenting herders and the pastures they have been using for many years.
    [Show full text]
  • Yak Production in Central Asian Highlands
    Yak production in central Asian highlands Proceedings of the Third International Congress on Yak held in Lhasa, P.R. China, 4–9 September 2000 ILRI Proceedings Yak production in central Asian highlands Proceedings of the third international congress on yak held in Lhasa, P.R. China, 4–9 September 2000 Edited by H. Jianlin, C. Richard, O. Hanotte, C. McVeigh and J.E.O. Rege Tibetan Academy of Agriculture and Animal Sciences Lhasa 850000, Tibet, P.R. China International Yak Information Centre Gansu Agricultural University Lanzhou 730070, Gansu, P.R. China International Centre for Integrated Mountain Development GPO 3226, Kathmandu, Nepal Yak and Camel Foundation of Germany P.O. Box 10, D-25359 Krempe, Federal Republic of Germany Yak Congress International Livestock Research Institute P.O. Box 30709, Nairobi, Kenya © 2002 ILRI (International Livestock Research Institute) All rights reserved. Parts of this publication may be reproduced for non-commercial use provided that such reproduction shall be subject to acknowledgment of ILRI as holder of copyright. ISBN 92–9146–102–0 Correct citation: Jianlin H., Richard C., Hanotte O., McVeigh C. and Rege J.E.O. (eds). 2002. Yak production in central Asian highlands. Proceedings of the third international congress on yak held in Lhasa, P.R. China, 4–9 September 2000. ILRI (International Livestock Research Institute), Nairobi, Kenya. 572 pp. Table of Contents Preface ...............................................................1 Special session Towards a global approach to the study of yak research and development .............5 C. Jest and J. Bonnemaire The potential for rangeland development in yak-rearing areas of the Tibetan Plateau . 11 C.
    [Show full text]
  • Productsfrom
    PRODUCTSFROM NEA Handbook of MajorP Export PotentialsAL of Nepal PRODUCTS FROM NE P AL A Handbook of Major Export Potentials Nepal GOVERNMENT OF NEPAL Ministry of Industry, Commerce and Supplies Singhadurbar, Kathmandu, Nepal GOVERNMENT OF NEPAL Ministry of Industry, Commerce and Supplies Singhadurbar, Kathmandu, Nepal 5th floor Hotel Norbulingka, Ga Hiti Marg, ALL FABRICS, TEXTILE, YARN New Baneshwor, Kathmandu, Nepal Thamel, Kathmandu, Nepal AND ROPE Phone: +977-1- Phone: +977-1-4410630/4423515 Nepal Textile Industries 4104405/9841465491 Ext.17 Association Email: [email protected] Website: www.nrmassoc.org Jwagal, Kupondole, Lalitpur, Nepal Website: www.coffeenepal.org.np Phone: +977-1-5529290 SILVER JEWELRY VEGETABLE AND VEGETABLE Federation of Nepal Gold Silver Export Council of Nepal SEEDS Gem and Jewelry Association Bhagabatisthan, Thamel, Nepal Horticulture Society Tripureshwor, Kathmandu, Nepal | Kathmandu, Nepal Khumaltar, Lalitpur G.P.O Box: 11581 Phone: +977 1 4441337 Phone: 9851003113 Phone: +977-1-4253250 Email: [email protected] Email: Nepalihorticulture@gmail. Fax: +977-1-4253251 Website: www.nepalexport.org.np com Email: [email protected] LEATHER FRUIT AND JUICES Nepal Gem and Jewellery Nepal Leather Industries National Centre for Fruit Association Association Development 4th Floor, Kesha Plaza, New Road, GPO Box: 9944, Anamnagar, Kritipur, Kathmandu, Nepal Kathmandu Kathmandu Phone: +977-14331619 Phone: +977-1-4220210 Phone: +977-1-4265248, Email: [email protected] Email: [email protected] Fax: +9774228978
    [Show full text]