关键词: 青海乳制品, 牦牛乳, 制作技艺, 文化传承, 产业转化

Abstract: Qinghai is located in the northeastern part of the Qinghai-Tibet Plateau and is home to multiple ethnic groups,including Tibetans,Mongols,Hui,Tu,and Salar. Influenced by the cold climate,pastoral lifestyle,and diverse ethnic food cultures,traditional dairy products like butter,qura,and yak yogurt have long been preserved and developed in the region,making them important subjects for studying Qinghai's plateau food culture and ethnic way of life. Based on literature,local industry information,and related dairy research,this paper reviewed the historical background,production processes,cultural functions,and modern industrial transformation of Qinghai's traditional dairy products,analyzed their adaptability to the plateau environment,and explored the challenges and opportunities traditional techniques face today. The study found that Qinghai's traditional dairy products mainly use highland milk resources like yak milk,resulting in various types such as butter,qura,yak yogurt,and milk skin. These products are not only key carriers of local food culture but also contain unique ecological adaptation knowledge and social functions. In recent years,the dairy industry in Qinghai has gradually formed a large-scale processing system represented by companies like Qinghai Xuefeng Yak Dairy and Qinghai Xiaoxi Biological Dairy,while still maintaining local processing enterprises,cooperatives,and traditional handmade practices. The paper suggested strategies like establishing mechanisms linking intangible cultural heritage protection with industrialization and promoting multi-business integration to support the sustainable development and cultural inheritance of the Qinghai's dairy industry.

Key words: Qinghai dairy products, yak milk, production techniques, cultural heritage, industry transformation