Manashimaya
In a fascinating revelation that bridges the past and present, archaeologists have uncovered what could be the world’s oldest cheese—a testament to ancient culinary ingenuity dating back 3,600 years. dating back approximately 3,600 years. This remarkable find was made in the Tarim River basin in western China, where researchers discovered a mysterious white substance on the remains of ancient mummies. After extensive analysis, scientists identified the substance as curds produced from kefir, a fermented milk drink rich in probiotics.
The discovery sheds new light on ancient food preservation techniques and early fermentation practices. Researchers collected samples from three different tombs, identifying traces of both cow and goat milk. Unlike the cheese-making methods in ancient Greece and the Near East, the people of this region stored milk from different species separately, indicating a distinct approach to dairy processing.
Additional genetic study identified two bacterial strains that are still recognized today: Pichia kudriavzevii and Lactobacillus kefiranofaciens. The fact that these strains are very similar to those from the Tibetan Plateau raises the possibility that Tibet was a major contributor to the early development of kefir and cheese.
By highlighting the advantages of fermented foods and their function in gut health, this research may have an impact on contemporary dietary practices and provide priceless insight into ancient diets. Additionally, by recreating ancient fermentation techniques, it might influence modern food preservation technologies. demonstrating how, long before refrigeration was invented, fermented foods were vital for food preservation in addition to providing necessary nourishment.
