Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago
Open accessAbstract
The earliest evidence for cheese production in the Mediterranean is revealed by stable carbon isotope analyses of individual fatty acids in pottery residues from the Dalmatian coast of Croatia. Lipid residue data indicate the presence of milk in the earliest pottery, Impressed Ware, by 5700 cal. BCE (7700 BP). In contrast, by 5200 cal BCE (7200 BP), milk was common in refined Figulina pottery, meat was mostly associated with Danilo ware, cheese occurred in Rhyta, and sieves contained fermented dairy, representing strong links between specific function and stylistically distinctive pottery vessels. Genetic data indicate the prevalence of lactose intolerance among early farming populations. However, young children are lactase persistent until after weaning and could consume milk as a relatively pathogen-free and nutrient rich food source, enhancing their chances of survival into adulthood. Fermentation of milk into yogurt and cheese decreases lactose content. The evidence for fermented dairy products by 5200 cal BCE indicates a larger proportion of the population was able to consume dairy products and benefit from their significant nutritional advantages. We suggest that milk and cheese production among Europe's early farmers reduced infant mortality and helped stimulate demographic shifts that propelled farming communities to expand to northern latitudes.
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These practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production.
“These practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production. [38,53,54,55,56,57,58].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [54]
The Discussion and conclusions (page unavailable) describe changing dairy practices and the emergence of cheese production in the Neolithic. They do not trace those practices through empirical repetition to industrial production or say that scientific and technological knowledge underpins current cheese production. (LLM, conf=0.78)
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- Authors
- McClure, S. B., Magill, C., Podrug, E., Moore, A. M. T., Harper, T. K., Culleton, B. J., Kennett, D. J., & Freeman, K. H.
- Affiliations
- Pennsylvania State University (US)
- Heriot-Watt University (GB)
- Rochester Institute of Technology (US)
- Corresponding author
- McClure, Sarah B.
- ORCID
- Venue
- PLOS ONE
- Publisher
- Public Library of Science (PLoS)
- Published
- 2018-09-05
- Volume
- 13
- Issue
- 9
- Pages
- e0202807
- ISSN
- 1932-6203 (ISSN-L)
- PMC
- PMC6124750
- OpenAlex
- W2891524256
- Cited by
- 66
- References
- 83
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 10 · 2023: 12 · 2022: 6 · 2021: 8 · 2020: 7 · 2019: 8
- FWCI
- 4.22
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- PLoS ONE (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Figshare (submittedVersion, cc-by)
- Funders
- Directorate for Social, Behavioral and Economic Sciences (BCS-14-30823, BCS-0422195, BCS-1460369)
- National Geographic Society (NGS#9146-12)
- Topics
- Physical Sciences › Earth and Planetary Sciences › Paleontology › Archaeology and ancient environmental studies
- Life Sciences › Agricultural and Biological Sciences › Soil Science › Soil and Environmental Studies
- Social Sciences › Arts and Humanities › Archeology › Archaeological and Geological Studies
- Keywords
- cheese production, dairy fermentation, pottery residues, lactose intolerance, lactase persistence, ancient agriculture, Neolithic, infant mortality, Dalmatian coast, Mediterranean prehistory
- MeSH terms
- Archaeology, Cheese, Fatty Acids, Mediterranean Region
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