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Yak butter is butter made from the milk of the domesticated yak (''Bos grunniens''). It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak's dairy products including cheese and butter – for example, China, India, Mongolia, Nepal, and Tibet.〔(【引用サイトリンク】url=http://www.fao.org/DOCREP/006/AD347E/ad347e0l.htm )〕 Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese.〔Jordans, Bart (2008). ''Bhutan: A Trekker's Guide'', Cicerone Press Limited. (pg. 180 ).〕〔Levy, Patricia (2007). ''Tibet''. Marshall Cavendish. (pg. 122 )〕 ==Production== Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. Each individual yak cow produces little milk, so only when large herds are present can herders expect much milk to be obtained.〔 Milk is much more plentiful in summer than winter; turning fresh milk into butter or cheese is a way to store calories for later use. In western Tibet, yak's milk is first allowed to ferment overnight. In summer, the resulting yogurt-like substance is churned for about an hour by plunging a wooden paddle repeatedly into a tall wooden churn.〔 In winter, yogurt is accumulated for several days, then poured into an inflated sheep's stomach and shaken until butter forms.〔 Fresh yak butter is preserved a number of ways, and can last for up to a year when unexposed to air and stored in cool dry conditions.〔 It is sewn into sheep-stomach bags,〔 wrapped in yak skin, or wrapped in big rhododendron leaves.〔〔 Once the container is opened, yak butter will begin to decompose producing veins of blue mold similar to blue cheese.〔〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「yak butter」の詳細全文を読む スポンサード リンク
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