摘要
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.
摘要译文
背景由不同民族组成的牧民主宰了东喜马拉雅山脉喜马拉雅东部的传统知识反映了各地区民族的起源和解决的共同联系东部喜马拉雅地区的牛奶发酵实践表明，不同民族群体经常准备的类似种族自然发酵牛奶（NFM）产品方法对印度东部尼泊尔，大吉岭山，锡金和阿鲁纳恰尔邦各种类型的NFM产品进行调查，不丹及其制备方法，消费方式，并按照标准方法记录种族价值。结果锡金和尼泊尔有几种不同的NFM产品，其中包括大戟，莫希，古蜀，软毛，硬胡椒，丁香，ch hu，，， ，，，，，，，，，，，，，，，，，，，，，，，，，，datshi，mohi，gheu，chugo和hitpa 结论从喜马拉雅东部报道了独特的NFM产品类型虽然这些都是次要产品，但它们具有很高的生物重要性
Ranjita Rai; H. Nakibapher Jones Shangpliang; Jyoti P. Tamang. Naturally fermented milk products of the Eastern Himalayas[J]. Journal of Ethnic Foods, 2016,3(4): 270–275