Ancient Cheese Discovery Reveals Bronze Age Cheesemaking Practices #

Researchers have uncovered and analyzed 3,600-year-old cheese found on mummified remains in northwest China, providing insights into Bronze Age cheesemaking practices and the evolution of probiotic bacteria.

Discovery and Analysis #

The cheese, discovered on the heads and necks of well-preserved mummies in the Taklamakan Desert, is the oldest intact cheese found in the archaeological record. DNA analysis of the cheese samples revealed it to be kefir, a type of fermented dairy product still consumed today.

Cheesemaking Techniques #

The analysis showed that the ancient people, known as the Xiaohe, made kefir using similar methods to traditional producers today. They likely used kefir grains passed down through social networks to ferment milk from goats and cattle.

Interestingly, the Xiaohe people did not mix different types of animal milk when making kefir, a practice common in some other ancient cheesemaking traditions.

Microbial Evolution #

The study also provided insights into the evolution of probiotic bacteria used in cheesemaking. The researchers found that the bacterial strains in the ancient kefir were closely related to a group originating in Tibet, challenging the belief that kefir originated solely in the Caucasus Mountains region.

Significance of the Findings #

This research opens new avenues for studying ancient DNA and provides a unique glimpse into how probiotic bacteria have evolved over millennia. It also sheds light on the cultural practices and dietary habits of Bronze Age people in the region.

The ability to extract and analyze DNA from such ancient food samples is a significant advancement in archaeological research, offering new ways to understand human history and our relationship with food and microorganisms.

Historical Context of Cheesemaking #

While this discovery represents the oldest intact cheese found, evidence suggests that cheesemaking likely originated much earlier, possibly over 9,000 years ago in Anatolia or the Levant. The fermentation of milk into cheese was a crucial development in human history, allowing for the preservation of dairy products and making them more digestible.

This study highlights the importance of dairy products in ancient diets and cultures, a tradition that continues to be significant in many parts of the world today.