Cultured Milk: Fermented Dairy Foods along the Southwest Asian–European Neolithic Trajectory

• Rosenstock, Eva ^[1] ; Ebert, Julia ^[2] ; Scheibner, Alisa ^[2]
  1. [1] Einstein Center Chronoi of the Freie Universität Berlin
  2. [2] Institute for Prehistoric Archaeology of the Freie Universität Berlin
• Localización: Current anthropology: A world journal of the sciences of man, ISSN 0011-3204, Nº. Extra 24, 2021 (Ejemplar dedicado a: Cultures of fermentation), págs. 256-275
• Idioma: inglés
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• Resumen

  • Animal milk use started between ca. 9000 and 6500 BCE at the onset of the Neolithic in Southwest Asia, and it subsequently accompanied the spread of farming into Europe from 6800/6700 BCE onward. Against the background of lambing seasons, climate, and technology, it is likely that prehistoric adults consumed not fresh milk but variants of lactose-reduced fermented milks and cheeses. While this is well in line with genetic lactose intolerance prevailing in the Neolithic, the strong selective force behind the regional emergence of genetic lactase persistence in later prehistory is still unknown. In a synopsis of the currently available archaeological data as well as knowledge of recent traditional dairying and microbiology, in this paper we trace the role of fermented dairy products in the prehistory of Southwest Asia and Europe, address possible spillover effects with other fermented products such as bread, beer, and wine, and outline working hypotheses for future research. Particular attention is drawn to the distinction between meso- and thermophilic fermentation as a possible clue as to the reasons for the strong selective advantage of lactase persistence.