In this talk, we explore 12,000 years of dairy history—from the domestication of livestock to the development of diverse dairying traditions around the world. We’ll look at why most humans today (65–75%) naturally experience some level of lactose intolerance, and how a minority evolved lactase persistence through a later genetic mutation. The class examines when and where people domesticated cows, goats, buffaloes, sheep, camels, and yak, and how different cultures transformed milk into nutritious fermented foods such as yogurt and cheese. These innovations allowed lactose-intolerant populations to benefit from dairy and helped shape diets across continents.
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