December 16, 2012

Warning: Cheesy post

Filed under: Agriculture — acagle @ 3:21 pm

Archaeologists Find Ancient Evidence Of Cheese-Making

As any cheese maker will tell you, it’s not that hard to make cheese. You just take some fresh milk, warm it up a bit, and add something acidic to curdle it. Then, once it has cooled, you drain off the whey — the liquid part — and you’re left with cheese.

But when did we figure out how to do this? According to a new paper in the journal Nature, at least 7,000 years ago. Since then, the process hasn’t changed much.

There’s been a lot of speculation that most early domestication of critters — at least cows, goats, sheep and such — were bred for their milk rather than for meat, although surplus animals (mostly males and old ones) would certainly have been used for meat as well. The problemo is in lactose intolerance which would have had to be absent in any population of milk consumers. And, interestingly enough:

Most adults worldwide do not produce the enzyme lactase and so are unable to digest the milk sugar lactose. However, most people in Europe and many from other populations continue to produce lactase throughout their life (lactase persistence). In Europe, a single genetic variant, −13,910*T, is strongly associated with lactase persistence and appears to have been favoured by natural selection in the last 10,000 years. Since adult consumption of fresh milk was only possible after the domestication of animals, it is likely that lactase persistence coevolved with the cultural practice of dairying, although it is not known when lactase persistence first arose in Europe or what factors drove its rapid spread. To address these questions, we have developed a simulation model of the spread of lactase persistence, dairying, and farmers in Europe, and have integrated genetic and archaeological data using newly developed statistical approaches. We infer that lactase persistence/dairying coevolution began around 7,500 years ago between the central Balkans and central Europe, probably among people of the Linearbandkeramik culture. We also find that lactase persistence was not more favoured in northern latitudes through an increased requirement for dietary vitamin D. Our results illustrate the possibility of integrating genetic and archaeological data to address important questions on human evolution.

Which is nicely coincident, date-wise, but is in the wrong part of the world. . .


  1. In Africa, our patients said one couldn’t drink milk until it was “ripe”. Buttermilk, curds or yogurt don’t have much lactase, so can be used by those who are lactose intolerant.

    Without pasteurization and refrigerators, milk sours so quickly,(we drink local waterbuffalo milk, and even after being boiled and stored in the fridge, it only lasts 24 hours)…so unless you drink it immediately, most will sit and turn into curds and whey. And remember: milk comes not only from cows but also goats.

    a friend from India showed me how they “heat” milk up to boiling, then let it sit, and when room temperature, add a spoonful of yogurt and place it in the corner of the room to turn into yogurt.

    And then it doesn’t take much to salt the curds and press it to dry it so it can be stored for later use.

    Comment by tioedong — December 16, 2012 @ 9:08 pm

  2. I did not know that about curds and yogurt. That would make more sense.

    Comment by acagle — December 17, 2012 @ 8:01 pm

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