Dairy Foods of the World – Evolution, Expansion, and Innovation
1981; Elsevier BV; Volume: 64; Issue: 6 Linguagem: Inglês
10.3168/jds.s0022-0302(81)82677-x
ISSN1529-9066
Autores Tópico(s)Food Industry and Aquatic Biology
ResumoMillions of years ago before humans inhabited the earth, there were mammal-like creatures.These early mammals were smaller than hamsters and the quantities of milk produced were minute, barely sufficient to feed the young.Later in their evolutionary h/story, mammals increased in size and diversity through adaptations to a hostile environment.Being wild, however, primitive mammals neither collected nor stored their milk for later use.This important adaptation was introduced by another mammal, the human. EVOLUTION Southwest AsiaIt was about 9,000 BC, perhaps through an accident, that cereal grains were first cultivated from wild varieties and shortly thereafter that goat and sheep were domesticated by man.These events reportedly occurred in Southwest Asia in mountainous regions extending from the present borders of Afganistan, through Iran, Iraq, Syria, and into Israel.Here in the many small but fertile green valleys, often adorned with poppies and nurtured by tumbling mountain streams, were the sites upon which agriculture was founded.On these lands wild seeds were retained for the sowing of various crops, and the early hunter turned to the nomadic harvesting of the products from the goat, sheep, and camel.Meat, wool, hides, and milk gratefully were utilized or, in surplus, traded for other goods.The cow, which was to shoulder the burden of milk production of later generations, was not native to the region.Milk in that early period would spoil quickly after collecting and, therefore, was consumed fresh on the spot or it soured naturally and was then consumed.Apparently, milks from sheep, goat, or camel were less appetizing as fresh
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