Reproduction and identification of ancient dairy products in South Asia based on the old and middle Indo-Aryan literatures, "Vedic ritual" and "Pāli canon"

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  • 古・中期インド・アーリア文献「Veda文献」「Pāli聖典」に基づいた南アジアの古代乳製品の再現と同定
  • 古・中期インド・アーリア文献「Veda文献」「Pali聖典」に基づいた南アジアの古代乳製品の再現と同定
  • フル ・ チュウキ インド ・ アーリア ブンケン 「 Veda ブンケン 」 「 Pali セイテン 」 ニ モトズイタ ミナミアジア ノ コダイ ニュウセイヒン ノ サイゲン ト ドウテイ
  • Reproduction and identification of ancient dairy products in South Asia based on the old and middle Indo-Aryan literatures, ^|^quot;Vedic ritual^|^quot; and ^|^quot;P^|^#x0101;li canon^|^quot;

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Abstract

The purpose of this paper was to reproduce and identify ancient dairy products in South Asia based on the text of Vedic ritual and Pāli canon which was edited in 1200-300BC and discussed the origin of milk processing technique written in the text of Vedic ritual and Pāli canon. As the result, it was clarified that dadhi/dadhi is fermented milk, navanīta/navanīta·nonīta is butter, takra/takka is buttermilk, ājya/— is butteroil, āmikṣā/— is cottage cheese-like products, vājina/— is whey. Although there are not enough reports on the process of sarpiṣ/sappi and sarpirmaṇḍa/sappimaṇḍa, it was assumed that sarpiṣ/sappi is butteroil, and sarpirmaṇḍa/sappimaṇḍa is the liquiform butteroil which contained higher short-chain fatty acids and unsaturated fatty acids because only liquiform butteroil can be processed from butteroil. Vedic ritual and Pāli canon explained that "kṣīra/khīra turned to dadhi/dadhi, dadhi/dadhi to navanīta/navanīta·nonīta, navanīta/navanīta·nonīta to sarpiṣ/sappi, sarpiṣ/sappi to sarpirmaṇḍa/sappimaṇḍa". The result in this study suggested such procedure as to make fresh milk fermented, process butter by churning fermented milk, process butteroil by heating butter, and then elute liquiform butteroil by standing at room temperature contained higher short-chain fatty acids and unsaturated fatty acids. This procedure from fermented milk to butter and butteroil is the technique shared with current pastoralists over West Asia, South Asia, Central Asia and Inner Mongolia. The milk processing system in Vedic ritual and Pāli canon coincided with the technique of West Asian type fermented milk processing series. Hence, it was suggested that the origin of milk processing technique which was written in the text of Vedic ritual and Pāli canon and conducted by Aryans of Central Asia and South Asia in around 1300BC is West Asia.

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