2011 年 60 巻 1 号 p. 7-15
The milk processing system and uses of milk products were surveyed in Sumbawa and West Sumatra, Indonesia to understand those characteristics in Indonesia, and to discuss an origin of milking techniques in Indonesia. The milking is conducted from mares in Sumbawa and from water buffaloes in West Sumatra. In both these areas, the technique of fermented milk processing series is adopted such us the natural fermentation of raw milk by maintaining it under non-pasteurization conditions for 1 or 2 nights. Both raw milk and fermented milk are used as supplementary food and not considered part of the staple diet of the inhabitants of Sumbawa and West Sumatra. On the basis of the following observations, it is concluded that the milking techniques used in Indonesia are actually derived from those used in India: 1) the marked difference between the milking techniques, milk processing systems, and uses of milk products in Indonesia and those in northern Asian area, where milking from mares is conducted; 2) the similarity between the milking techniques, milk processing systems, and uses of milk products in Sumbawa and West Sumatra; 3) the long and close relationship between Indonesia and India through seaborne trade and the fact that the word dadih, which refers to a traditional Indonesian fermented milk product, finds its origin in India. Year-round reproductive activity in ruminants from regions that lie to the right of the equator and the abundance of plant-based foods in these regions are considered the core factors responsible for the failure of most of the milk processing techniques in Indonesia; consequently, Indonesians use milk products as supplementary food, and not as part of their regular diet.
