Posted on 08/08/2008 11:30:55 AM PDT by SunkenCiv
Humans were processing cattle milk in pottery vessels more than two thousand years earlier than previously thought... In work published online in Nature this week, Professor Richard Evershed and colleagues describe how the analysis of more than 2,200 pottery vessels from southeastern Europe, Anatolia and the Levant extends the early history of milk by two millennia to the seventh millennium BC... Organic residues preserved in the pottery suggest that even before 6,500 BC milk was processed and stored, although this varied regionally depending on the farming techniques used.
Cattle, sheep and goats were familiar domesticated animals by the eighth millennium BC but until now, the first clear evidence for milk use was the late fifth millennium.
This research not only extends the history, but shows that milking was particularly important in areas that were more favourable to cattle compared to other regions where sheep and goats were more common...
"Processing milk would have had two important advantages, providing a means of storing surplus milk as products, that is cheese, ghee, and so on, making them available throughout the year, and providing a solution for any problems of lactose intolerance; most lactose intolerant people have fewer problems with consuming processed milk products.
"The regional differences we found are also significant, suggesting that early farming was not a fixed package but developed in different ways in different areas, probably in response to different environmental conditions and to the different cultural choices of early farmers."
(Excerpt) Read more at physorg.com ...
Examples of early Neolithic cooking vessels providing the earliest organic residue evidence for milk use and processing. Photo by Olivier Nieuwenhuijse, University of Leiden
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Gods |
This is obviously funded by the Milk Council, and furthermore represents the narrow, bigoted views of Eurocentric culture nazis. |
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Potted milk?
Clotted cheese?
Plotted cows?
Coddled eggs?
Potted goatherds?
Cheesy farmers?
They also invented potted ham. I think I got some of their first batch from the seventh millenia just last week.
UMMMM, UMMMMM, good.
And what about mare's milk? I suppose kumis was only developed on the steppes. Hard to ID food residue on an 8,000 or 9,000 year old goat skin, I gather.
Ahh... back in the days when milk was milk.
www.realmilk.com
Interesting!
Seems obvious God made dairy cows so we could have ice cream.
It is for ancient reasons that I periodically go on a lunch diet of bread and cheese. Crusty torn chunks of bread and sharp chedder zapped to room temp in a microwave and crumbled into bites.
It can’t be bad for you, people have been eating it since time immemorial.
What Makes Your Cereal Go Snap, Crackle, and Pop?Rice Krispies -- the breakfast that talks to you -- has been around for nearly 80 years, but scientists have only recently figured out why it makes that noise.
Science Daily
December 1, 2006
Food scientist Ted Labuza, says there are a few reasons.
"Rice Krispies has sugar in it. It's the sugar that causes it to interact in the different way with the starch, and that makes a big difference," Labuza, who is professor of Food Science and Engineering at University of Minnesota in Minneapolis, tells DBIS. In fact, sugar is the second ingredient in the Krispies. It's much lower on the list in other cereals.
Another reason? Rice Krispies are cooked at such a high temperature, the sugar forms crystals that behave almost like glass. If you crush them, they'll break into pieces.
During the cooking process, each piece of rice expands, and tiny air-filled caves form inside. The Krispies' bubbles are about 20-times bigger than those in puffed rice cereal.
Here's what really happens inside: The Krispie absorbs the milk and the air-filled caves become filled with liquid. Air is then pushed around until the walls shatter and make a noise. And that's what you hear!
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