Skip to comments.Archaeology: The milk revolution
Posted on 08/02/2013 11:45:10 AM PDT by Renfield
In the 1970s, archaeologist Peter Bogucki was excavating a Stone Age site in the fertile plains of central Poland when he came across an assortment of odd artefacts. The people who had lived there around 7,000 years ago were among central Europe's first farmers, and they had left behind fragments of pottery dotted with tiny holes. It looked as though the coarse red clay had been baked while pierced with pieces of straw.
Looking back through the archaeological literature, Bogucki found other examples of ancient perforated pottery. They were so unusual people would almost always include them in publications, says Bogucki, now at Princeton University in New Jersey. He had seen something similar at a friend's house that was used for straining cheese, so he speculated that the pottery might be connected with cheese-making. But he had no way to test his idea.
The mystery potsherds sat in storage until 2011, when Mélanie Roffet-Salque pulled them out and analysed fatty residues preserved in the clay. Roffet-Salque, a geochemist at the University of Bristol, UK, found signatures of abundant milk fats evidence that the early farmers had used the pottery as sieves to separate fatty milk solids from liquid whey. That makes the Polish relics the oldest known evidence of cheese-making in the world...
(Excerpt) Read more at nature.com ...
Or are they putting something else in their cereal?
Want some Kuhn Po-ruh-soo-too?
Korean doesn't have an "f" sound.
yet we all know they were historically largely dependent on milk for food.
I am firmly of the belief that our bodies turn on or turn off genes as our environment changes.
As to what do they pour on their cereal, I have known some people to use orange juice! :)
My gag reflex is tingling
The lactobacteria responsible for acidifying milk is naturally in the raw product. Acidified milk is not hospitable to the bad strains of bacteria that cause food born illness. Pasteurizing destroys the natural beneficial lactobacteria.
Raw milk need not be innoculated... it’s just a time issue. I have opened sealed and refrigerated bottles of raw milk 3 months past it’s “expiration date”... the cream on the top is literally sour cream. The skim milk is like buttermilk.
I used to know someone who was lactose intolerant and would put a can of fruit cocktail on his cold cereal.
Fascinating stuff. I had no idea that cheese-making went back that far.
That is a very interesting map! Thanks. My ancestors all came from the British Isles and your map shows that is good for milk drinkers. I love milk, it is probably my favorite food.
The big bang therory season finale: leonards lactose intolerance jokes
And it’s probably much older, this looks like mature technology.
That’s what it says in th article.
You expect me to actually read the article before commenting? :)
That is a really interesting map. Thanks for posting it.
I hate milk; can’t stand the stuff. Even as a baby, I wouldn’t drink it. I’m not lactose intolerant, but for some reason, I’ve always associated the aroma of milk with nausea.
Odd that a milk tolerance map would use white to indicate milk intolerance.
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