消费文化下内蒙古奶制品传统制作技术的嬗变  

Changes of the Traditional Manufactural Technology in Inner Mongolia under the Consumption Cultural Context

作　　者：任玉凤[1] 段学敏[1] 

机构地区：[1]内蒙古大学哲学学院,呼和浩特010021

出　　处：《长沙理工大学学报（社会科学版）》2013年第1期120-123,共4页Journal of Changsha University of Science and Technology：Social Science

基　　金：内蒙古大学‘211工程’创新人才培养项目(编号:2-1.2.1-124)

摘　　要：奶制品,作为草原上特有的地方性产物,最初只是生活在草原上牧民的基本食品。随着奶制品消费文化的出现,奶制品的制作技术逐渐分化为两条线路,一路传承了奶制品传统的制作技术,一路从传统的制作技术走向了现代化生产。在奶制品制作技术变化的过程中,奶制品的生产方式、生产方法及其元素、种类都发生了一定的变化。奶制品的消费文化对奶制品制作技术的发展起着至关重要的作用。Milchigs, as the special local produce on the grassland, were just daily food of the herdsmen on the grassland during the in- itial stage. With the appearance of milchips consumption, the manufactural technology of milchigs gradually became divided into two routes, one inheriting the traditional technology, the other developing into modern technology from the traditional. During the process of its transformation, there have been certain changes in the means of production, method of production as well as its ele- ments and genres involved. The consumption culture of milchigs has exerted great impact upon the development of the manufactural technology.

关 键 词：奶制品 技术 消费文化 

分 类 号：C911[经济管理]