Milk processing systems among the Tibetan groups and ethnic minoritiesin Sindhupalchok District, the hilly region of central-northern Nepal

Abstract

Matured cheese is produced on the southern slopes of the Himalayas provides valuable insights into the historical development of milk culture. The purpose of this study is to 1) identify the milk processing techniques practiced by each ethnic group; and 2) analyze the factors contributing to inter-ethnic variations in milk processing techniques in Sindhupalchok District, central-northern Nepal. Observations and interviews were conducted with Sherpa, Tamang, Newar, and Gurung farmers in the area. The common technique of fermentation processes was adopted in all the observed households, following a shared sequence in which raw milk is first heated and transformed into fermented milk, churned into butter, and clarified into butter oil. However, the processing methods applied to buttermilk vary among different ethnic groups. Additionally, the technique of cream separation processes is employed exclusively by the Sherpa farmer. Matured cheese, known as shosho, is produced by placing fresh cheese in a sealed container and allowing it to age undisturbed. The case study from Sindhupalchok District indicates that milk processing techniques are shared across ethnic groups within the region, and natural environmental conditions and neighboring ethnic groups significantly contribute to the regional diversity in these techniques.