Naturally fermented milk products of the Eastern Himalayas

Abstract

Background: Pastoralists comprising different ethnic groups of people dominate the Eastern Himalayas. 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 along the Eastern Himalayan regions shows similar types of ethnic naturally fermented milk (NFM) products that are regularly prepared by different ethnic groups of people. Methods: A 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 ethnic values was documented as per the standard method. Results: Sikkim and Nepal have several varieties of NFM products, which include 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 products of Bhutan are dahi, datshi, mohi, gheu, chugo, and hitpa. Conclusion: Unique types of NFM products have been reported from the Eastern Himalayas. Although these are minor products, they are of high biological importance.

Keywords

• chhurpi
• dahi
• Eastern Himalayas
• mohi
• naturally fermented milk products