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> It was processed because we didn’t have the ability to process lactose after weaning. I understand that this is the assertion made by the article. I'm saying
by tom_mellior 7y ago
> It was processed because we didn’t have the ability to process lactose after weaning.
I understand that this is the assertion made by the article. I'm saying that the article presents this as the only possible explanation, which it isn't.
- jelliclesfarm 7y agoI hear you. There is also ghee. Suitable for the lactose intolerant as well as a preserving method. Many Indians are lactose tolerant/persistent.. clearly a genetic mutation. But why preserve dairy when you can move the herd with you when you migrate? Dairy only comes after a cow has birthed. Before artificial insemination, this would have been a tedious task for migrants or nomads. So yes, I hear your point. I am just wondering if the mutation(lactose persistence) had an evolutionary advantage and helped us move around the globe. And the preservation was a side effect.
- tom_mellior 7y ago> But why preserve dairy when you can move the herd with you when you migrate? Because it's valuable food. Are we agreed that these peoples would milk their animals (when possible) and try to consume the milk in some form? If yes, then even fresh cheese is a lot easier to transport than milk. You warm the milk, add rennet, let it curdle, strain it off. You can drink the whey, or feed it to livestock. The remaining cheese curds are much less in mass, volume, and sloshiness than the original milk, so easier to handle and to snack on the following days.