美国科学60秒 SSS 2012-12-12

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To make cheese, you first force milk to coagulate into curds². Then you strain off the liquid, called whey.

 

Modern cheese strainers bear a strong resemblance to the remains³ of 34 clay vessels⁴ recovered from Polish archaeological sites. But researchers did not know if the vessels might have also have served other purposes. The new study analyzed⁵ the residues⁶ on these unglazed pottery⁷ shards⁸ and found the remains of milk fat. Which proves that these containers were part of the cheese-making process more than 7,000 years ago.

 

Cheese was more than a tasty treat. These prehistoric humans were likely lactose intolerant, and had trouble digesting unprocessed milk. By straining out the lactose-rich whey and transforming the milk solids into cheese, dairy farmers gained nutrition from cows without slaughtering⁹ their food source. And finally discovered what to put on crackers¹⁰.

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