Researchers identify the oldest cheese so far found, from 3,600 years ago
Click for full image, figure 1 from the paper.
Researchers have confirmed that three clumps of organic matter taken from a gravesite in northwestern China are the oldest samples of cheese yet identified — more than 3,600 years old — and are in fact a specific kind of cheese, called kefir cheese.
And it’s not just any cheese: Cow and goat DNA, as well as the bacterium Lactobacillus kefiranofaciens, has indicated that these clumps were in fact kefir cheese, providing insight into the history and evolution of probiotics and human health. L. kefiranofaciens is still a key microorganism in kefir soft cheeses. The researchers also identified the microscopic fungal species Pichia kudriavzevii, which is a type of yeast found in kefir grains today.
These kefir grains contain a host of probiotic bacteria and yeast, which is key in fermenting milk to produce kefir products that have been studied for their health impacts, particularly in the areas of the immune and gastrointestinal systems, as well as metabolic regulation.
“Our observation suggests kefir culture has been maintained in Northwestern China’s Xinjiang region since the Bronze Age,” Fu said.
You can read the published paper here. The researchers suggest the cheese indicates not only the evolutionary history by which humans began creating such diary products, it also suggests the historical routes this process followed across the European and Asian continents.
Click for full image, figure 1 from the paper.
Researchers have confirmed that three clumps of organic matter taken from a gravesite in northwestern China are the oldest samples of cheese yet identified — more than 3,600 years old — and are in fact a specific kind of cheese, called kefir cheese.
And it’s not just any cheese: Cow and goat DNA, as well as the bacterium Lactobacillus kefiranofaciens, has indicated that these clumps were in fact kefir cheese, providing insight into the history and evolution of probiotics and human health. L. kefiranofaciens is still a key microorganism in kefir soft cheeses. The researchers also identified the microscopic fungal species Pichia kudriavzevii, which is a type of yeast found in kefir grains today.
These kefir grains contain a host of probiotic bacteria and yeast, which is key in fermenting milk to produce kefir products that have been studied for their health impacts, particularly in the areas of the immune and gastrointestinal systems, as well as metabolic regulation.
“Our observation suggests kefir culture has been maintained in Northwestern China’s Xinjiang region since the Bronze Age,” Fu said.
You can read the published paper here. The researchers suggest the cheese indicates not only the evolutionary history by which humans began creating such diary products, it also suggests the historical routes this process followed across the European and Asian continents.
