Fig. 3
From: Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Himalayan fermented milk products: a Soft variety of Chhurpi of Darjeeling hills, Sikkim and Nepal; b Chhu of Sikkim; c Datshi of Bhutan; d Hard-variety of Chhurpi of Darjeeling hills, Sikkim, Ladakh, Arunachal Pradesh, Nepal, Bhutan and TAR; e Churkam of Bhutan and Arunachal Pradesh; and f Dahi of the Himalayas