Cultured Milk
Cultured Milk
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发酵奶
作者：
E. Rosenstock;Julia Ebert;A. Scheibner
动物奶的使用始于公元前9000年至6500年，也就是西南亚新石器时代开始的时候，随后随着公元前6800年至6700年农业传播到欧洲。在产羔季节、气候和技术的背景下，史前的成年人很可能食用的不是新鲜牛奶，而是各种减少乳糖的发酵牛奶和奶酪。虽然这与新石器时代普遍存在的遗传性乳糖不耐症很好地吻合，但在史前后期遗传乳糖酶持久性的区域性出现背后的强大选择力量仍然未知。在本文中，我们概述了目前可用的考古数据以及最近传统乳制品和微生物学的知识，追溯了发酵乳制品在西南亚和欧洲史前时期的作用，解决了其他发酵产品（如面包、啤酒和葡萄酒）可能产生的溢出效应，并概述了未来研究的工作假设。特别注意到中温和嗜热发酵之间的区别，作为乳糖酶持久性强选择优势的原因的可能线索。
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.