ID: 3
ENcurds from fermented milk
RUвид сушеного творога
Nugteren is correct that data of the Northern languages + Zirni contradict to Middle Mongolian data and imply the protoform *aarča. However, we cannot explain the Middle Mongolian data by this approach. Given into account Written Mongolian aγaruul, Kh. a:ru:l 'a kind of curd', probably derived from the same root it may be stated that Middle Mongolian had another suffix.
Заимствование из: According to Rassadin [Рассадин 1999: 115] the word goes back to Turkic verb *aγar- 'to whiten, to be white' wrom *ak 'white'. The etymology looks convincing. Another derivate from the same root might be WMo aγaruul, Khalkha ааруул 'dried curd'.
However, there is another possible alternative. Cf. the Turkic *ajran 'fermented milk'. This word is traditionally derived from the Turkic verb *ajira- 'to separate' (as a byproduct of butter separation), see the discussion of this etymology in [
ЭСТЯ I: 111] with further bibliographic links, Doerfer's objections and their rebuffal. The obvious parallel to Turkic *ajran is Mongolic *ajiraγ 'kumis, fermented diary product from the mare milk'.
Примечания Нугтерена:
MMo suggests *aarčï, but this is contradicted by Bur, Kh, and Kalm, as well as by the form in the Zirni manuscript
