| The purpose of this paper is to understand 1) the milk processing system which is adopted by the local Quechua peoples, and 2) to analyze the background to make the Quechua peoples accept its technique in the southern Peru, Andean highland. The technique of cheese making by rennet is only diffused in the southern Peru, Andean highland, although the maturation techniques of cheese and other techniques than cheese making have not been adopted. As the background on the only acceptance of the solidifying-additives using series such us the technique to make the non-maturing type cheese, it was considered that 1) the taste are harmonized between salty cheese and the local food mainly based on potato and maize, 2) the adoption of cheese making decrease the labor... |
