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An ethnic method of milk curdling using plants
S Geetha1, G Lakshmi, P Ranjithakani
1Department of Botany, Vellalar College for Women, Erode - 638 009.
Ancient Science of Life
|May 5, 2012
Summary
The Kollimalayalis tribe in Tamil Nadu utilizes specific plants for milk curdling. This traditional practice highlights the ethnobotanical knowledge of the region.
Area of Science:
- Ethnobotany
- Traditional Knowledge Systems
- Food Science
Background:
- The Kollimalayalis, indigenous tribes of the Kolli Hills in Tamil Nadu, India, possess unique traditional practices.
- Milk curdling is a fundamental process in dairy and food preparation, often relying on microbial or enzymatic agents.
Purpose of the Study:
- To document and discuss the plants traditionally used by the Kollimalayalis for curdling milk.
- To highlight the ethnobotanical significance of these plant species in their local food culture.
Main Methods:
- Field surveys and interviews with the Kollimalayalis community members.
- Identification of plant species used for milk curdling based on traditional knowledge.
Main Results:
- Several plant species were identified as being used by the Kollimalayalis for milk curdling.
- Detailed information on the preparation and application of these plants in the curdling process was gathered.
Conclusions:
- The study underscores the rich ethnobotanical heritage of the Kollimalayalis, particularly their knowledge of using local flora for food processing.
- Preservation of this traditional knowledge is crucial for understanding sustainable food practices and biodiversity conservation.
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