Please use this identifier to cite or link to this item:
http://nopr.niscpr.res.in/handle/123456789/26019| Title: | Traditional milk, meat processing and preservation techniques of the Yak Pastoralists of Arunachal Pradesh |
| Authors: | Bora, Leema Bam, Joken Paul, Vijay Maiti, Sanjit |
| Keywords: | Milk;Meat processing;Preservation;Churpy;Butter;Brokpa;Arunachal Pradesh |
| Issue Date: | Jan-2014 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | G01N 33/04, A23C 9/00, A01J 11/00, A01J 13/00, A22C, A23B 4/00, A47G 19/26, A47J 39/02, A23C 15/00, A23C 17/00, A01J 15/00-A01J 23/00 |
| Abstract: | Yak milk products like butter (Mar) and wet cheese (Churpy) form an inseparable part of the ethnic food of Monpa tribe in Arunachal Pradesh. Dried yak meat (Sah Sangbu) is also highly relished by them. These products are exclusively prepared by the Brokpa community, yak pastoralists belonging to the Monpa tribe. They have traditional ways of processing and preserving yak milk and meat. The brokpa economy mostly rotates through trading of Yak products. This paper is an attempt to document the traditional ways of processing and preserving yak milk and meat in the Brokpa community. |
| Page(s): | 216-221 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Appears in Collections: | IJTK Vol.13(1) [January 2014] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 13(1) 216-221.pdf | 294 kB | Adobe PDF | View/Open |
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.