{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T06:56:21Z","timestamp":1790578581630,"version":"4.1.0"},"reference-count":40,"publisher":"Cambridge University Press (CUP)","license":[{"start":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:00:00Z","timestamp":1790553600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The purpose of this study was to: 1) conduct a field survey to understand the milk processing techniques of the sedentary Mongolian pastoralists in Darahan Or Sumu, Heshigten Banner, Inner Mongolia Autonomous Region; 2) clarify their characteristics through comparison with cases from surrounding regions; and 3) analyse their knowledge from the perspective of milk science. Field surveys were conducted in August 2025, covering a total of five Heshigten households. The Heshigten group is characterised by a specialisation in cream separation techniques, the absence of sour milk processing and the production of both distilled spirits from whey and stretchable cheeses. These features constitute a distinctive milk culture in central Inner Mongolia. In the no-heating cream separation process, whey generated during curd processing under low-temperature heating is allowed to undergo natural fermentation. It is subsequently heated to produce\n                    <jats:italic>shar osnii aarool<\/jats:italic>\n                    , a whey protein\u2013based cheese. All of the whey produced is fully utilised in the production of distilled spirits. From the perspective of milk science, these practices indicate that the indigenous knowledge of milk processing among the Heshigten group is grounded in technically valid principles. Furthermore, stretchable\n                    <jats:italic>pasta filata<\/jats:italic>\n                    cheeses known as\n                    <jats:italic>changaldum khorood<\/jats:italic>\n                    and\n                    <jats:italic>khorood<\/jats:italic>\n                    are produced without the use of rennet. In contrast,\n                    <jats:italic>pasta filata<\/jats:italic>\n                    cheeses produced using rennet are traditionally developed in the eastern Mediterranean region. Given the differences in the use of rennet as a coagulant and the absence of evidence for\n                    <jats:italic>pasta filata<\/jats:italic>\n                    cheeses in Central Asia and the Indian subcontinent, this study proposes the hypothesis of a \u2018dual independent origin of\n                    <jats:italic>pasta filata<\/jats:italic>\n                    technique in Eurasia\u2019, whereby\n                    <jats:italic>pasta filata<\/jats:italic>\n                    cheeses emerged independently in the eastern Mediterranean and in the Inner Mongolia\u2013Tibetan Plateau.\n                  <\/jats:p>","DOI":"10.1017\/s0022029926102635","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T06:21:51Z","timestamp":1790576511000},"page":"1-10","source":"Crossref","is-referenced-by-count":0,"title":["The milk processing system of the Mongolian pastoralist Heshigten group in Inner Mongolia Autonomous Region, China"],"prefix":"10.1017","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2217-2247","authenticated-orcid":false,"given":"Masahiro","family":"Hirata","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02t9fsj94","id-type":"ROR","asserted-by":"publisher"}],"name":"Obihiro University of Agriculture and Veterinary Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Narigan","sequence":"additional","affiliation":[{"name":"Obihiro University of Agriculture and Veterinary Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,9,28]]},"reference":[{"key":"S0022029926102635_ref6","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1988.tb10223.x"},{"key":"S0022029926102635_ref13","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-15-1765-5"},{"key":"S0022029926102635_ref1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2015-9924"},{"key":"S0022029926102635_ref22","volume-title":"Miluku and ch\u012bzu saiensu [Milk and Cheese Science]","author":"Kimura","year":"2007"},{"key":"S0022029926102635_ref35","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.05.054"},{"key":"S0022029926102635_ref33","volume-title":"Wuzhumuqin fengsu zhi [Uzemchin Mongolian Customs]","author":"Pulunga","year":"1993"},{"key":"S0022029926102635_ref34","first-page":"37","article-title":"Quality characteristics of \u2018Pasta-Filata\u2019 Serbian Ka\u010dkavalj cheese and regulatory compliance assessment","volume":"73","author":"Satric","year":"2013","journal-title":"Mljekarstvo"},{"key":"S0022029926102635_ref39","unstructured":"World Meteorological Organization (2024) Hohot World Weather Information Service. Available at https:\/\/worldweather.wmo.int\/en\/city.html?cityId=562 (accessed 17 July 2026)."},{"key":"S0022029926102635_ref27","volume-title":"Ryr\u014dri no kigen [The Origin of Food Processing]","author":"Nakao","year":"1972"},{"key":"S0022029926102635_ref40","first-page":"77","article-title":"Mongoluchiiki no bany\u016bshu niokeru ny\u016bsankinbunpu nituite [Distribution of lactic acid bacteria in fermented mare's milk in Mongolian region]","volume":"32","author":"Wulijideligen","year":"2013","journal-title":"Milk Science"},{"key":"S0022029926102635_ref31","volume-title":"Mongolskiye etnonimy: Voprosy proiskhozhdeniya i etnicheskogo sostava mongolskikh narodo [Mongolian Ethnonyms: Questions of the Origin and Ethnic Composition of the Mongolian Peoples]","author":"Ochir","year":"2016"},{"key":"S0022029926102635_ref18","first-page":"11","volume-title":"Pastoralism n Bulgaria","volume":"1","author":"Hirata","year":"2017"},{"key":"S0022029926102635_ref28","volume-title":"Ordos fengsu zhi [Ordos Mongolian Customs]","author":"Narason","year":"1989"},{"key":"S0022029926102635_ref16","first-page":"187","article-title":"Milk processing system of Amdo Tibetan pastoralists and its transition in Qinghai Province, China","volume":"26","author":"Hirata","year":"2017","journal-title":"Journal of Arid Land Studies"},{"key":"S0022029926102635_ref21","first-page":"73","volume-title":"Cheese and Microbes","author":"Johnson","year":"2014"},{"key":"S0022029926102635_ref36","first-page":"217","article-title":"Mongoru no ny\u016bseihin to sono seiz\u014dh\u014d: chichi o meguru Mongoru no seitai (III) [Mongolian dairy products and their method of manufacture: Milk and Mongolian life (III)]","volume":"3","author":"Umesao","year":"1955","journal-title":"Inner Asian Studies"},{"key":"S0022029926102635_ref14","volume-title":"Nishiajia, shiria no syokubunkaron [Study on the Food Culture of West Asia, Syria]","author":"Hirata","year":"2022"},{"key":"S0022029926102635_ref20","first-page":"9","article-title":"Chibetto-Himaraya chiiki niokeru ny\u016bseihin oyobi ch\u012bzu no tayousei wo saguru [Exploring the variety of dairy products and cheeses in Tibeto-Himalayan region: From the approach of vocabulary study]","volume":"5","author":"Hoshi","year":"2025","journal-title":"Journal of Asian and African Studies, Supplement"},{"key":"S0022029926102635_ref24","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2022-22460"},{"key":"S0022029926102635_ref26","first-page":"193","article-title":"Ch\u016bka Jinmin Ky\u014dwakoku Uchi Mongoru jichiku niokeru dent\u014dteki ny\u016bseihin no seiz\u014dh\u016b to ny\u016briy\u014dtaikei [Method of manufacture of traditional milk products and the system of milk use in the Inner Mongolia Autonomous Region, People's Republic of China]","volume":"46","author":"Mizutani","year":"1997","journal-title":"Milk Science"},{"key":"S0022029926102635_ref9","first-page":"112","article-title":"Mongorukoku ch\u016b\u014dbu niokeru ny\u016bkak\u014d [Milk processing in Central Mongolia]","volume":"1","author":"Hino","year":"1998","journal-title":"Ekosofia"},{"key":"S0022029926102635_ref5","volume-title":"Suni fengsu zhi [Sunid Mongolian Customs]","author":"Chagan","year":"1991"},{"key":"S0022029926102635_ref2","volume-title":"Mongol, Tureq, Qamingan, Owogtoni Ugsaatni zuy, 19-20 zuuni zaag Uye, Mongol Ulsin Ugsaatni zuy 3 Bot [Mongolia ethnological studies, volume 3: Mongol, Turk, and Tungusic Studies: the turn of the 19\u201320th Century]","author":"Badamkhatan","year":"1996"},{"key":"S0022029926102635_ref15","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029924000153"},{"key":"S0022029926102635_ref19","first-page":"65","article-title":"Milk culture at the crossroads: cheese-making, innovation, and exchange in the central Balkan Peninsula, Europe and the Orient","volume":"22","author":"Hirata","year":"2024","journal-title":"Journal of Historical and Cultural Interactions"},{"key":"S0022029926102635_ref29","volume-title":"Niaola fengsu zhi [Urad Mongolian Customs]","author":"Narasu","year":"1994"},{"key":"S0022029926102635_ref32","volume-title":"Armenian Food","author":"Petrosian","year":"2006"},{"key":"S0022029926102635_ref37","first-page":"3","volume-title":"Heshenketeng jin xii [Past and Present of Heshigeten]","author":"Urchi","year":"1999"},{"key":"S0022029926102635_ref12","first-page":"38","article-title":"Ch\u016bgoku Uchi Mongoru jichiku Ts\u016bry\u014dshi ni okeru genzai no ny\u016bkak\u014dtaikei: Teiju shita Mongoru n\u014dbokumin setai to Kanzoku setai no jirei o t\u014dshite [Current milk processing systems in Tongliao Province, Inner Mongolia Autonomous Region, China: Case studies of a settled Mongolian agro-pastoralist household and a settled Han household]","volume":"52","author":"Hirata","year":"2009","journal-title":"The Food Industry"},{"key":"S0022029926102635_ref11","first-page":"81","article-title":"Seiz\u014d k\u014dgen t\u014dbu niokeru ny\u016bkak\u014dtaikei no hensen [Changes in milk processing systems in the Eastern Tibetan Plateau]","volume":"14","author":"Hirata","year":"2004","journal-title":"Ekosofia"},{"key":"S0022029926102635_ref4","volume-title":"Balin fengsu zhi [Baarin Mongolian Customs]","author":"Boyanhesig","year":"1994"},{"key":"S0022029926102635_ref23","first-page":"129","volume-title":"Mongoru no shiroi gochisou [White Delicacies of Mongolia]","author":"Konagaya","year":"1997"},{"key":"S0022029926102635_ref8","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2022-22254"},{"key":"S0022029926102635_ref30","volume-title":"Innovazione di processo e di prodotto in formaggi a pasta filata [Process and Product Innovation in Pasta Filata Cheeses]","author":"Niro","year":"2010"},{"key":"S0022029926102635_ref25","first-page":"105","article-title":"Mongoru, Gobi chiiki no y\u016bbokumin: Haha to musume no natsu no ichinichi [Nomads in the Gobi area, Mongolia: A Summer's Day of a Mother and Daughter]","volume":"76","author":"Miaki","year":"1996","journal-title":"Kikan minzokugaku"},{"key":"S0022029926102635_ref38","first-page":"9","article-title":"Was mil a \u201csecondary product\u201d in the Old World Neolithisation process? Its role in the domestication of cattle, sheep and goats","volume":"42","author":"Vigne","year":"2007","journal-title":"Anthropozooologica"},{"key":"S0022029926102635_ref17","first-page":"9","article-title":"Milk processing systems in central Mongolia: Case studies in T\u00f6w, Arqangai and \u00d6w\u00f6rqangai provinces","volume":"56","author":"Hirata","year":"2007","journal-title":"Milk Science"},{"key":"S0022029926102635_ref7","volume-title":"The Manchu Way: The Eight Banners and Ethnic Identity in Late Imperial China","author":"Elliott","year":"2001"},{"key":"S0022029926102635_ref10","first-page":"1","article-title":"Mongorukoku Dondogobiken Saintsag\u0101ngun, Derengun niokeru ny\u016bkak\u014dtaikei [Milk processing systems in Sayn\u010dagaan and Deren Districts, Dondgovi Province, Mongolia]","volume":"12","author":"Hirata","year":"2002","journal-title":"Journal of Arid Land Studies"},{"key":"S0022029926102635_ref3","volume-title":"Shakaisyugikeizaika niokeru ty\u016bgoku uchi-Mongoru bokuchikubunka no kindaika 1949-2009 [Modernization of China Inner Mongolia Pastoral Culture under the Socialist System 1949-2009]","author":"Bao","year":"2016"}],"container-title":["Journal of Dairy Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022029926102635","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T06:21:57Z","timestamp":1790576517000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022029926102635\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,28]]},"references-count":40,"alternative-id":["S0022029926102635"],"URL":"https:\/\/doi.org\/10.1017\/s0022029926102635","relation":{},"ISSN":["0022-0299","1469-7629"],"issn-type":[{"value":"0022-0299","type":"print"},{"value":"1469-7629","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,28]]}}}