A Preliminary Study on the History of Fermented Milk in the World

People often wonder why and when did the ancients start eating cooked food? Which came first, cooking or fermentation? About 2 million years ago, primitive humans began to use fire to heat food and gradually stopped eati. If there is no container or fire for cooked food, fermentation becomes a second choice, and the food becomes soft, flavorful, and decays slow. The origin of fermented milkFor thousands of years, fermentation technology, as one of the oldest technologies to prolong the shelf life of milk, has been widely used in the production of fermented dairy produc. Although there is no firm conclusion on the origin of fermented milk, there is growing archaeological evidence that many ancient civilizations were good at agriculture and the production of fermented mi. Milk fermentation may have originated in the Middle East and the Balkans, and in China the history of processing milk into fermented dairy products dates back to the early Bronze A. Based on lipid markers, lipid sources can be identified from ceramic container residues to analyze whether container use is related to dairy processi. By analyzing lipids in pottery from the United Kingdom, Pakistan, North Africa, Switzerland and other countries, researchers found that the history of human consumption of dairy products can be traced back to 8,000 years a. The presence of milk fat in pottery does not necessarily mean that humans regularly consume dairy products, and proteomic techniques for ancient dental calculus can further confirm whether humans consume dairy produc. Madelein et . identified dairy-related proteins from the dental calculus of ancient Africans, proving that humans began to consume milk at least 6,000 years ago, and the habit of early inhabitants of northwestern Xinjiang in China may date back to 5,000 years a. The spread of fermented dairy productsAmong herdsmen in Africa, Europe and the Middle East, the emergence of dairy products is also accompanied by the development of fermentation technolo. About 10,000 years ago, cheese was developed by nomads in Central Asia and spread to Africa and Western Europe after more than 4,000 years of developme. Originally, cheese fermentation was made by culturing and fermenting natural bacteria present in the air, animal udders, and the same area Archaeological evidence suggests that fermented products were introduced to Egypt from sub-Saharan Africa, via the Nile Valley, and then to Mesopotamia and Asia about 6,000 years ago, where cheese production from ruminant milk was introduced about 5,500 years ago Introduced to China through the Inner Asian Mountain Corrid. The Silk Road played a vital role in the exchange of food fermentation technology between Eurasia, especially the production of cheese and bread, which is one of the reasons why different regions of the world have similar fermentation patter. The Lactose Tolerance ProblemAbout 7,500 years ago, European populations had a genetic mutation that allowed them to still produce lactase in adultho. Nearly 90% of Europeans inherited this mutation, but this was almost unrecognizable in East Asian populatio. exis. Presumably, the mutation arose after cattle were domesticated, first in Africa, then in the Middle East and Europe, which have ancient traditions of consuming fermented mi. Therefore, it is speculated that there may be some unknown reasons for the human genetic mutation that makes digesting lactose the result of natural selecti. Interestingly, many Europeans and Mongolians were already eating dairy products thousands of years before the gene for lactose toleran. Furthermore, genetic changes do not happen instantaneously, but over thousands of years of evoluti. Therefore, it can be assumed that humans mastered fermentation technology long before the mutation occurr. In conclusion, more archaeological evidence from Africa and the Middle East is needed to trace the origin of fermented dairy produc. Issues such as the factors that contribute to the high frequency of mutation of the lactose tolerance gene, and how external fermentation and/or microorganisms affect the evolution of the lactose tolerance gene remain unresolv. Therefore, more high-quality ancient molecular data on the chronology of early milk drinking and lactase are needed in the future to reveal how it spread across the glo. The research will be published in Science Bulletin in 2022 (IF=2577), the first author: Hafiz Arbab Sakandar; the corresponding author: Professor Zhang Hepi. Original DOI: 11016. sc. 2020013   Disclaimer: This article only represents the author's personal opinion and has nothing to do with China Probiotics Netwo. Its originality and the text and content stated in the text have not been verified by this site, and this site does not make any guarantee or commitment to the authenticity, completeness and timeliness of this text and all or part of its content and te. Readers are only for reference and please Verify the relevant content yourse. Copyright Notice Some articles reproduced on this site are not original, and their copyright and responsibility belong to the original auth. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and the source and author are clearly indicat. Media or individuals who do not wish to be reprinted can contact us for infringing information that can provide sufficient eviden. , bio149 will be deleted within 12 hours after confirmati. Users are welcome to submit original articles to 86371366@. com, which will be published on the homepage after review, and the copyright and responsibility of the articles belong to the send.

People often wonder why and when did the ancients start eating cooked food? Which came first, cooking or fermentation? About 2 million years ago, primitive humans began to use fire to heat food and gradually stopped eati.

If there is no container or fire for cooked food, fermentation becomes a second choice, and the food becomes soft, flavorful, and decays slow.

The origin of fermented milkFor thousands of years, fermentation technology, as one of the oldest technologies to prolong the shelf life of milk, has been widely used in the production of fermented dairy produc.

Although there is no firm conclusion on the origin of fermented milk, there is growing archaeological evidence that many ancient civilizations were good at agriculture and the production of fermented mi.

Milk fermentation may have originated in the Middle East and the Balkans, and in China the history of processing milk into fermented dairy products dates back to the early Bronze A.

Based on lipid markers, lipid sources can be identified from ceramic container residues to analyze whether container use is related to dairy processi.

By analyzing lipids in pottery from the United Kingdom, Pakistan, North Africa, Switzerland and other countries, researchers found that the history of human consumption of dairy products can be traced back to 8,000 years a.

The presence of milk fat in pottery does not necessarily mean that humans regularly consume dairy products, and proteomic techniques for ancient dental calculus can further confirm whether humans consume dairy produc.

Madelein et .

identified dairy-related proteins from the dental calculus of ancient Africans, proving that humans began to consume milk at least 6,000 years ago, and the habit of early inhabitants of northwestern Xinjiang in China may date back to 5,000 years a.

The spread of fermented dairy productsAmong herdsmen in Africa, Europe and the Middle East, the emergence of dairy products is also accompanied by the development of fermentation technolo.

About 10,000 years ago, cheese was developed by nomads in Central Asia and spread to Africa and Western Europe after more than 4,000 years of developme.

Originally, cheese fermentation was made by culturing and fermenting natural bacteria present in the air, animal udders, and the same area
Archaeological evidence suggests that fermented products were introduced to Egypt from sub-Saharan Africa, via the Nile Valley, and then to Mesopotamia and Asia about 6,000 years ago, where cheese production from ruminant milk was introduced about 5,500 years ago Introduced to China through the Inner Asian Mountain Corrid.

The Silk Road played a vital role in the exchange of food fermentation technology between Eurasia, especially the production of cheese and bread, which is one of the reasons why different regions of the world have similar fermentation patter.

The Lactose Tolerance ProblemAbout 7,500 years ago, European populations had a genetic mutation that allowed them to still produce lactase in adultho.

Nearly 90% of Europeans inherited this mutation, but this was almost unrecognizable in East Asian populatio.

exis.

Presumably, the mutation arose after cattle were domesticated, first in Africa, then in the Middle East and Europe, which have ancient traditions of consuming fermented mi.

Therefore, it is speculated that there may be some unknown reasons for the human genetic mutation that makes digesting lactose the result of natural selecti.

Interestingly, many Europeans and Mongolians were already eating dairy products thousands of years before the gene for lactose toleran.

Furthermore, genetic changes do not happen instantaneously, but over thousands of years of evoluti.

Therefore, it can be assumed that humans mastered fermentation technology long before the mutation occurr.

In conclusion, more archaeological evidence from Africa and the Middle East is needed to trace the origin of fermented dairy produc.

Issues such as the factors that contribute to the high frequency of mutation of the lactose tolerance gene, and how external fermentation and/or microorganisms affect the evolution of the lactose tolerance gene remain unresolv.

Therefore, more high-quality ancient molecular data on the chronology of early milk drinking and lactase are needed in the future to reveal how it spread across the glo.

The research will be published in Science Bulletin in 2022 (IF=2577), the first author: Hafiz Arbab Sakandar; the corresponding author: Professor Zhang Hepi.

Original DOI: 11016.

sc.

2020013

---

　　People often wonder why and when did the ancients start eating cooked food? Which came first, cooking or fermentation? About 2 million years ago, primitive humans began to use fire to heat food and gradually stopped eati.

If there is no container or fire for cooked food, fermentation becomes a second choice, and the food becomes soft, flavorful, and decays slow.

　　 The origin of fermented milk 　　For thousands of years, fermentation technology, as one of the oldest technologies to prolong the shelf life of milk, has been widely used in the production of fermented dairy produc.

Although there is no firm conclusion on the origin of fermented milk, there is growing archaeological evidence that many ancient civilizations were good at agriculture and the production of fermented mi.

Milk fermentation may have originated in the Middle East and the Balkans, and in China the history of processing milk into fermented dairy products dates back to the early Bronze A.

Based on lipid markers, lipid sources can be identified from ceramic container residues to analyze whether container use is related to dairy processi.

By analyzing lipids in pottery from the United Kingdom, Pakistan, North Africa, Switzerland and other countries, researchers found that the history of human consumption of dairy products can be traced back to 8,000 years a.

The presence of milk fat in pottery does not necessarily mean that humans regularly consume dairy products, and proteomic techniques for ancient dental calculus can further confirm whether humans consume dairy produc.

Madelein et .

identified dairy-related proteins from the dental calculus of ancient Africans, proving that humans began to consume milk at least 6,000 years ago, and the habit of early inhabitants of northwestern Xinjiang in China may date back to 5,000 years a.

　　 The spread of fermented dairy products 　　Among herdsmen in Africa, Europe and the Middle East, the emergence of dairy products is also accompanied by the development of fermentation technolo.

About 10,000 years ago, cheese was developed by nomads in Central Asia and spread to Africa and Western Europe after more than 4,000 years of developme.

Originally, cheese fermentation was made by culturing and fermenting natural bacteria present in the air, animal udders, and the same area
Archaeological evidence suggests that fermented products were introduced to Egypt from sub-Saharan Africa, via the Nile Valley, and then to Mesopotamia and Asia about 6,000 years ago, where cheese production from ruminant milk was introduced about 5,500 years ago Introduced to China through the Inner Asian Mountain Corrid.

The Silk Road played a vital role in the exchange of food fermentation technology between Eurasia, especially the production of cheese and bread, which is one of the reasons why different regions of the world have similar fermentation patter.

　　 The Lactose Tolerance Problem 　　About 7,500 years ago, European populations had a genetic mutation that allowed them to still produce lactase in adultho.

Nearly 90% of Europeans inherited this mutation, but this was almost unrecognizable in East Asian populatio.

exis.

Presumably, the mutation arose after cattle were domesticated, first in Africa, then in the Middle East and Europe, which have ancient traditions of consuming fermented mi.

Therefore, it is speculated that there may be some unknown reasons for the human genetic mutation that makes digesting lactose the result of natural selecti.

Interestingly, many Europeans and Mongolians were already eating dairy products thousands of years before the gene for lactose toleran.

Furthermore, genetic changes do not happen instantaneously, but over thousands of years of evoluti.

Therefore, it can be assumed that humans mastered fermentation technology long before the mutation occurr.

　　In conclusion, more archaeological evidence from Africa and the Middle East is needed to trace the origin of fermented dairy produc.

Issues such as the factors that contribute to the high frequency of mutation of the lactose tolerance gene, and how external fermentation and/or microorganisms affect the evolution of the lactose tolerance gene remain unresolv.

Therefore, more high-quality ancient molecular data on the chronology of early milk drinking and lactase are needed in the future to reveal how it spread across the glo.

　　The research will be published in Science Bulletin in 2022 (IF=2577), the first author: Hafiz Arbab Sakandar; the corresponding author: Professor Zhang Hepi.

　　Original DOI: 11016.

sc.

2020013

---

　　　　　　　　　　　　　　　　　　　　

---