Profiles of Agro-Pastral Nepalese and Rural Processing Method of Milk in Nepal

This investigation is aimed to study the relationship between the utilization of milk and the civilization of several tribes in the northern part of the southern Asia. We have carried out our present investigation, narrowing the matters for investigation chiefly to the simple patterns of manufacture of butter, thereby explored the origins of the cultures relating to milk utilization by several tribes in Nepal. Although it can't avoid that we may make some mistakes in the process of drawing a conclusion from the observations obtained in our present investigation, we are confident that there exist three different types of butter churns (Dongmo, Khalwa and Thaykiy) in Nepal. These churns expressed concretely the big three cultures, that is, Tibetan culture, Islam culture and Indian culture which have greatly influenced to today's national character of Nepal. We actually observed that the culture of Islam has widely and deeply diffused in Nepal. This fact well coincided with our knowledge which we had obtained from several sorts of literatures extending over long years. In near future, we are going to investigate each cultural area in Nepal in more detail as much as possible.Article信州大学農学部紀要 16(1): 29-42(1979)departmental bulletin pape

Inhibitor and activator requirements of the intracellular protease of Leuconostoc citrovorum

In the present study, the intracellular protease of Leuconostoc citrovorum was purified by ammonium precipitation and by Sephadex column and DEAE-cellulose column chromatography. Activity of the purified enzyme was progrssively inhibited with increasing of p-chloromercuribenzoate and iodoacetate, but not by o-phenanthroline and diisopropylfluorophosphate. This fact strongly suggest that a free sulfhydyl group(s) is required for activity. The possible involvement of this functional group, then, determined by treating the enzyme with iodine and/or glutathione. As results, activity of the enzyme was reactivated considerably by glutathione, and addition of glutathione to iodine oxidized enzyme resulted in 73.7% reactivity, whereas iodine oxidation of the enzyme resulted in 52.6% reduction in activity.Article信州大学農学部紀要 13(1): 13-20(1976)departmental bulletin pape

Growth of Lactobacillus acidophilus and Escherichia coil when both were cultivated together in lactose-peptone medium under aerobic or anaerobic condition.

The purpose of this study was to help clarify the interaction between Lacto-bacillus acidophilus and Escherichia coli when both were grown together. L. acidophilus IFO 3205 and E. coli K-12 were selected and incubated together for 24 hrs at 37℃ in LPY-medium under both aerobic and anaerobic conditions. L. acidophilus extremely exceeded E. coli in their cell counts after 24 hrs' incubation under aerobic condition in all combination of inoculation sizes when inoculation sizes of both strains were almost the some order of 10w cell counts per milliliter. Superior growth of L. acidophilus to E. coli was observed to be more significant when both were incubated under anaerobic condition. The significance of this phenomenone have been discussed with special respects to the behaviour of L. acidophilus in the human intestinal tract.Article信州大学農学部紀要 16(2): 53-60(1979)departmental bulletin pape

Microorganisms Relating to Color Development in Cured Meats

Article信州大学農学部紀要 11(2): 271-280(1974)departmental bulletin pape

Variety and Manufacturing Methods of Native Milk Products in Nepal

Nepal is a small land of great diversity. There exist a lot of identifiable ethnic groups. Due to the diversity of ethnic group, there are also great diversities in foods and food habits. Therefore, eating habits of milk and milk products or manufacturing methods of milk products are also different among the ethnic groups. Generally speaking, the Nepalese milk products have a long history and many varieties. These milk products are principally classified into two groups-namely, fermented milk products and non-fermented milk products. Among the fermented milk products, dahi, ghee and churpi are the most representative ones in Nepal. On the other side, the most representative nonfermented milk product is khoa. In this report, details of the manufacturing methods of these native milk products in Nepal were described.Article信州大学農学部紀要 17(2): 117-128(1980)departmental bulletin pape

Cattle Breeds and Demand for Milk in Kathmandu Valley

Kathmandu valley contains three of the major cities of Nepal, that is, Kathmandu, Patan and Bhadgaun. The demand for milk in Kathmandu valley has recently been increasing because of the increase in population, increase in the number of tourists, income increases, and spread of health and nutritional education. In Kathmandu valley, the breeds of cows and buffaloes are very limited. Jersey, Local Siri and Swamp buffalo are most dominant species, and the number of Swamp buffalo is increasing due to her superiority in milk production. Milk produced is collected and distributed directly to consumers by milkmen or to a milk plant in Kathmandu city which is conducted by the Dairy Development Cooperation (D. D. C.). At present, the amount of milk dealed by milkmen is overwhelmingly large. The development of dairy industry in Nepal has ranked high in importance. In this respect, D. D. C. is the support and driving force of dairy industry in the future Nepal.Article信州大学農学部紀要 17(1): 33-42(1980)departmental bulletin pape