|14th c. Cheesemaking. Credit: Wikipedia|
This is important because most humans were lactose intolerant at that time, losing the ability to digest milk at an early age. But the conversion process of milk into cheesebreaks down lactose, making in tolerable for consumption by humans. It wasn't until dairy farming moved out of what is modern day Turkey and into Europe that it met with a group of mutant humans who retained the ability to digest lactose into adulthood. Once daiying met lactose-digesting humans, milk consumption--particularly raw milk consumption--really took off. Access to a broader range of high-quality food helped spread the genes for lactose tolerance.
|Wheels of Gouda Credit: Wikipedia|