In an ancient tomb of Xiaohe in China, pieces of cheese produced around 2000 BC were found on mummies among ornaments. The find was of great interest to Chinese biologists and their colleagues from Germany. As a result of the analyzes carried out, it was found that the progenitor of modern cheeses had a number of significant features.
In the manufacture of ancient cheese, various microorganisms and yeasts were used in combination with the main component - bacteria Lactobacillus kefiranofaciens, which indicates its relationship with kefir, therefore, among modern analogues, soft kefir cheeses are more consistent with the ancient find. The technology for the production of most modern hard cheeses involves the use of renin, which is also called rennet.
Pieces of cheese are shown by arrows
The population of ancient China, thanks to cheese-making technology, learned to create food reserves for long-term storage. According to archaeologists, the cheese found in the burial was supposed to remain food for the dead in the kingdom of the dead even after death.