 Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps "koumiss" (fermented mare's milk) or goat's milk.Many Chinese have until recently avoided milk, partly because pasturage for milk producers in a monsoon rice ecology is not economic, and partly because of the high rate of lactose intolerance among the Chinese population.As such the use of dairy products in Chinese cuisine has historically been rare, with regional exceptions such as the "double skin milk" dessert in Guangdong Province or the Rubing (milk cake) cheese in Yunnan.