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. The traditional knowledge in the Eastern Himalayas reflects the common linkage of origin and settlement of the ethnic groups in the regions. The practice of milk fermentation stretches along the Eastern Himalaya regions show similar types of ethnic naturally fermented milk (NFM) products that are regularly prepared by different ethnic groups of people. Methods: Survey of various types of NFM products of Eastern Nepal, Darjeeling hills, Sikkim and Arunachal Pradesh in India, and Bhutan and their methods of preparation, mode of consumption and ethnical values were documented as per the standard method. Results: Sikkim and Nepal have several varieties of NFM product which includes dahi , mohi , gheu , soft-chhurpi , hard- chhurpi , dudh -chhurpi , chhu , somar , maa , philu and shyow. The main products, which are daily prepared in Arunachal Pradesh, are mar , chhurpi/churapi , churkam and churtang/chhurpupu . NFM productsMANUSCRIPT of Bhutan are dahi , datshi , mohi , g heu , chugo and hitpa . Conclusion: The unique types of NFM, though of minor products, but of high biological importance have been reported from the Eastern Himalayas. ACCEPTED 2 ACCEPTED MANUSCRIPT 1. Introduction: The Eastern Himalayan region lies between the latitudes 26°40 ′–29°30 ′ North and longitudes 88°5 ′–97°5 ′ East and covers a total area of 93,988 sq. km, comprising Eastern part of Nepal; Darjeeling hills, Sikkim and Arunachal Pradesh in India; and Bhutan (Fig 1). Agriculture and livestock are the major livelihoods of the ethnic people in the Eastern Himalayas Himalayas [1]. Domestic livestock includes cow, ox, goat, pig, sheep, yak, ‘joe/churru’ (hybrid of cow and yak), buffalo, poultry, etc., which are mainly used for meat, hair, milk and milk products, and eggs. Naturally fermented milk (NFM) products are very popular only in few regions of the Eastern Himalayas of Nepal, Darjeeling hiils, Sikkim, Bhutan and some part of Arunachal Pradesh; while in the other states of North-East India except for Assam and Tripura, milk and milk products are not a part of the traditional foods since no fermented milk products have never been reported from Meghalaya, Nagaland, Mizoram and Manipur, where pastoral systems are rare. Pastoralism is the major livestock practice of the ethnic people of the Eastern MANUSCRIPTHimalayas where only certain tribes are associated with it, viz., Sherpa , Bhutia and Nepali (Sikkim), Bjobs (Western Bhutan), Brokpas (Eastern Bhutan) and Brokpas (Arunachal Pradesh) [1,2,3]. NFM products are mostly prepared only from cow and yak, which usually thrives at higher altitudes. In Arunachal Pradesh, yaks are reared only in two districts i.e., West Kameng and Tawang and NFM products are only found in these regions. Amongst the different tribes of Arunachal Pradesh, yak-raisers locally known as Brokpas , a pastoral community belonging to the Monpa tribe areACCEPTED known to be associated with the preparation of NFM products. NFM products are prepared from both cow and yak’s milk, but however, only few survey has been reported from yak products [3,4,5,6]. In Sikkim, yaks are found at high altitude of North Sikkim and border area between Sikkim and Nepal at west Sikkim. In Bhutan, yaks are mostly found in the eastern and western part of the country [2]. The present paper is aimed to 3 ACCEPTED MANUSCRIPT document the ethnic naturally fermented milk products of the Eastern Himalayas including some eastern part of Nepal, Darjeeling hills, Sikkim, Arunachal Pradesh and Bhutan. 2. Methods: Field survey was conducted in randomly selected villages in Eastern Nepal (Dharan, Dhankuta, Hiley and Damak), in Darjeeling hills (Darjeeling and Kalimpong), in Sikkim (Namchi, Rhenock, Lachung, Lachen, Uttare, Sorang and Chakung), in Bhutan (Punakha, Paru and Thimpu), in Arunachal Pradesh (Tawang and West Kameng) representing the various ethnic communities. Information was documented on types of major and minor ethnic naturally fermented milk products, their traditional methods of preparation, mode of consumption, culinary, socio-economy and ethnic values. 3. Results 3.1. Ethnic NFM products of the Eastern Himalayas:MANUSCRIPT The production of the NFM products is very much similar in various regions of the Eastern Himalayas. The main products which are daily prepared in Arunachal Pradesh include mar , chhurpi/churapi , churkam and churtang/chhurpuppu [3,4,5,6]. Sikkim has several varieties of NFM products prepared on a daily basis by the ethnic people, which includes dahi , mohi , gheu , soft-chhurpi , hard- chhurpi , dudh -chhurpi , chhu , somar , maa , philu and shyow . Dahi (curd), mohi (buttermilk) and gheu (butter) are familiar in all regions of the HimalayasACCEPTED whereas chhurpi , chhu , philu , etc., are confined mostly to the Bhutia community. Somar is exclusively prepared and consumed by the Sherpa of Nepal and Sikkim living at high altitudes. NFM products of Bhutan include dahi , datshi , mohi , g heu , c hugo and hitpa . Table 1 shows the list of major and minir ethnic NFM products of the Eastern Himalayas. 4 ACCEPTED MANUSCRIPT 3.2. Traditional method of preparation of NFM products in the Eastern Himalayas: In Arunachal Pradesh, raw milk is churned in a specially made wooden vessel, locally known as sop /shoptu /zopu (Fig 2 and 3). Interestingly, in colder season, raw milk is either warmed up in a fire-place before churning or warm water is poured into the vessel during the churning process for better separation of the butter from the milk. Naturally fermented milk (NFM) products can be further categorized into two types based on the time duration of fermentation of the processed milk. Short period fermented products include mar , chhurpi and churkam (Fig 2 and 3). Mar (artisanal butter) is a fat-rich product that is separated from the whole milk by a churning process in a specially made wooden vessel locally known as sop , leaving behind dhara (buttermilk). Dhara is further boiled for 25-30 min till a clumping solid ( chhurpi ) is formed which is then collected leaving the liquid residue ( churku ) behind. Chhurpi is spontaneously fermented at room temperature for only a few days and is also the main source of the production of other two products viz., churkam and churtang . For the preparation of churkam ; chhurpi is immediatelyMANUSCRIPT collected in a cloth after boiling and is hanged for a few min which is later placed in between two stones for dying the remaining liquid up to 4-5 h. The covering cloth is then carefully unwrapped and the semi-dried product is cut into small cubes of variable sizes of length (2-4 cm) × breadth (1-1.2 cm), which are then boiled along with churku until it is almost dried. The pieces are then sewn together in a thread with 20 pieces each making a roll. The dried products ( churkam ) are then hanged for 3-4 days at room temperature inside the tent and are then supplied to the local market for selling. BesidesACCEPTED churkam , chhurpi can also be used to prepare churtang/chhurpupu (longer period fermentation). However in this process, chhurpi , after collection, is packed in an animal skin (calf Skin by Zhorchut tribes; Yak skin by Mongnang ) and fermentation is for a duration of 6 months to over a year and some would even keep it longer of about 3-20 years. This practice is also a form of preservation of chhurpi for a longer of time. 5 ACCEPTED MANUSCRIPT The traditional method of preparation can be briefly summarized as follows: dahi is the main product of the NFM of Nepal, Darjeeling hills and Sikkim which it also used for the preparation of a number of other milk products: gheu , mohi , soft-chhurpi , chhu , etc. For the preparation of dahi /shyow , fresh or boiled milk (after cooling to room temperature) is fermented for 1-2 days by the addition of an old culture ( dahi ), a process known as back- sloping technique (Fig 4 and 5). Milk (fresh/boiled) is churned in a hollow wooden vessel container ( theki) leaving behind gheu at the top of the container and a liquid by-product mohi (buttermilk). In Bhutia and Lepcha dialect, mohi is known as kachhu , whereas in the western Himalayas, buttermilk is called lassi .