Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/32038
Title: Fermented milk products of Ladakh
Authors: Raj, Anup
Sharma, Punam
Keywords: Ladakh;Trans Himalaya;Fermented milk products;Yak;Nutrition
Issue Date: Jan-2015
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A21, A23, C12F, A23C 9/00, G01N 33/04, A23C 11/00
Abstract: Ladakh, situated in the western Trans Himalaya, is a high altitude cold arid region of India. It is one of the remotest and least accessible regions in the world. The area remains cut off from rest of the country for about five months in a year. Meagre precipitation and extremely low temperature during winter months results in a very short growing season. Limited availability of vegetables and fruits is a major concern for the general health of the local inhabitants. Thus, milk and fermented milk products are very crucial for nutritional security of the local people. Being pastoralist by tradition, Ladahkis have developed various methods of fermenting and preparing ethnic milk products. Milk of female yak and yak-cattle crossbreds (zho) is the main substrate used for preparing fermented milk products. Jho, tara, labo, chhurphe, maar and thuth are the such important ethnic products relished by the local people. These products not only supplement their nutritional intake but also augment their income.
Page(s): 132-138
URI: http://hdl.handle.net/123456789/32038
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.01(1) [January 2015]

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