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Milk processing systems of the Mongolian nomadic Khalkha groups in Eastern Mongolia and technique transmission from West Asia
https://obihiro.repo.nii.ac.jp/records/2000184
https://obihiro.repo.nii.ac.jp/records/2000184c84351bb-0d7a-4ce5-aa0a-82e9c16c64f8
名前 / ファイル | ライセンス | アクション |
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FullText (620 KB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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公開日 | 2024-04-23 | |||||||||
タイトル | ||||||||||
言語 | en | |||||||||
タイトル | Milk processing systems of the Mongolian nomadic Khalkha groups in Eastern Mongolia and technique transmission from West Asia | |||||||||
言語 | ||||||||||
言語 | eng | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | milk processing technique | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | churning | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | cultural transmission | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | cool environment | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | North Asia | |||||||||
資源タイプ | ||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
資源タイプ | journal article | |||||||||
その他(別言語等)のタイトル | ||||||||||
その他のタイトル | Milk Processing Systems in Eastern Mongolia and Technique Transmission | |||||||||
言語 | en | |||||||||
著者 |
平田, 昌弘
× 平田, 昌弘
WEKO
46
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抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | The purpose of this paper is to understand the milk processing system practiced in the Mongolian nomadic Khalkha groups of Su'qbaatar and Dornod Provinces in eastern Mongolia through a field survey, to compare it with surrounding areas of Qentiy and Dundgowi Provinces, and then to analyze the transmission of processing techniques by further comparison with those of Syria, Jordan, Iran and Iraq in West Asia. The milk processing techniques of fermentation, cream separation and additive coagulation are all used in Su'qbaatar and Dornod Provinces. In fermentation processes, the technique of alcohol fermentation with churning is mainly used for cow milk to process alcoholic sour milk, followed by further processing to spirit, butter oil and non-matured dry cheese. In cream separation processes, the technique of heating/cream separation is used, in which cream is first separated from milk and non-matured dry cheese is processed from skim milk. In additive coagulation processes, the technique of fermented milk coagulation which utilizes lactic acid fermented whey as a coagulant is used to process non-matured dry cheese. These techniques are widely shared in the eastern part of Mongolia. It is characteristic of Su'qbaatar Province that the processing of cow milk is dominated by the technique of fermentation processes, mainly alcohol fermentation with churning. It is presumed that the technique of churning sour milk transmitted from West Asia to eastern Mongolia, and then the function of churning originally for butter processing was converted to allow for alcohol fermentation under the cooler environment in North Asia. | |||||||||
言語 | en | |||||||||
書誌情報 |
en : Journal of Dairy Research p. 1-9, 発行日 2024-04-02 |
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出版者 | ||||||||||
言語 | en | |||||||||
出版者 | Cambridge University Press | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 00220299 | |||||||||
DOI | ||||||||||
関連タイプ | isVersionOf | |||||||||
識別子タイプ | DOI | |||||||||
関連識別子 | https://doi.org/10.1017/S0022029924000153 | |||||||||
権利 | ||||||||||
言語 | en | |||||||||
権利情報 | Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation | |||||||||
フォーマット | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | application/pdf | |||||||||
言語 | en | |||||||||
著者版フラグ | ||||||||||
出版タイプ | AM | |||||||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||||||
日本十進分類法 | ||||||||||
言語 | ja | |||||||||
主題Scheme | NDC | |||||||||
主題 | 648 |