Dear colleagues, I am looking for advice regarding the preservation of a large quantity of archaeological dairy found within a ceramic vessel. The dairy was presumably preserved in the permafrost until shortly before the start of the archaeological excavation (disturbances in the context probably contributed to the melting of the permafrost).
After excavation, the dairy was kept cold and transferred to a freezer upon arrival at the museum. I am now looking for information regarding the ideal conditions for preservation of archaeological dairy - for example, ideal freezer temperature or packing materials. I would love to hear from people who care for collections that include archaeological foodstuff (bog butter?), or who have worked on excavations where food was found. What challenges did you face in the preservation of archaeological dairy/food and how did you address them? Thank you very much for your help, Charlotte Parent ****** Unsubscribe by sending a message to consdistlist-le...@cool.conservation-us.org Searchable archives: http://cool.conservation-us.org/byform/mailing-lists/cdl/
