In
prehistoric times, when almost every adult was lactose-intolerant, the
invention of cheese-making offered herders a way to turn fresh whole cow's milk
into a food that they could consume without getting ill…In fact, evolutionary
biologists at University College London have suggested that a genetic mutation
to better tolerate lactose first originated in central Europe about the time
this prehistoric cheese-making began. The inherited ability to digest cow's milk
more easily is widespread today among people of European ancestry.
Robert Lee Hotz | "New Findings Point to Origins of Cheese-Making" | online.wsj.com
