Scientists recently discovered the oldest cheese ever found in a 3,600-year-old coffin in northwestern China. The cheese, identified as kefir cheese, was part of the burial customs of the Xiaohe people who lived in what is now Xinjiang. The well-preserved coffin also contained the woman’s boots, hat, and the cheese that was laid out along her neck like jewelry, indicating the significance of cheese in their lives.
Research conducted on the cheese samples provided insights into the historical diet and lifestyle of the Xiaohe people. The DNA analysis traced the evolution of bacteria used in cheese production over thousands of years, revealing that the cheese was made from a combination of goat and cow milk. These findings shed light on how the Xiaohe people consumed dairy despite their genetic lactose intolerance.
The study also revealed how the spread of kefir cheese played a role in the interactions between Bronze Age populations, indicating a route from present-day Xinjiang via Tibet. Furthermore, the bacteria in the cheese showed resistance to antibiotics, suggesting that human activities over thousands of years influenced microbial evolution. Despite the bacteria’s resistance to medicine, it also exhibited benefits for the immune system in humans.
The discovery of the ancient kefir cheese provides valuable information about the history of dairy consumption and cheese production. While the researchers found evidence of the spread of kefir cheese across different populations, they also noted how microbial evolution was impacted by human activities and cheese production practices.
Photo credit
www.nbcnews.com
