See also Nutritional Adaptation （页面存档备份，存于互联网档案馆） by O'Neil, Dennis, Palomar College: "In the Indian subcontinent and much of Central and Western Asia, dairy products are consumed frequently, but usually only after bacteria (lactobacilli) have broken down the lactose. After this has occurred, milk becomes yoghurt or kumis', both of which are relatively easily digested even by people who produce little lactase."
See also Nutritional Adaptation （页面存档备份，存于互联网档案馆） by O'Neil, Dennis, Palomar College: "In the Indian subcontinent and much of Central and Western Asia, dairy products are consumed frequently, but usually only after bacteria (lactobacilli) have broken down the lactose. After this has occurred, milk becomes yoghurt or kumis', both of which are relatively easily digested even by people who produce little lactase."
Mischler and Sosorbaram (2005–2006). Ayrag （页面存档备份，存于互联网档案馆）. Mongolian Food Info. Retrieved 11 September 2006.
