Feta Greek cheese, a national treasure,  contains 489 proteins. This information was published in 2018  by the  Proteomics Research Unit, Center of Basic Research II, Biomedical Research Foundation of the Academy of Athens, Athens, Greece (A.K. Anagnostopoulos, G.Th. Tsangaris / Data in Brief 19 (2018) 2037-2040).  Feta cheeses were tested in the following regions with P.D.O (protected origin of destination) status:  Thrace, Macedonia, Epirus, Thessaly, Sterea Ellada, Peloponnese, and the island of Lesvos. 

P.D.O (protected origin of destination) requirement by the Greek dairy industry for feta is 70% sheep's milk and 30% goat's milk. Not cow's milk. 

Hopefully, the method for identification of the proteins in Greek feta may be used someday to validate its authenticity and shut down any counterfeit products calling themselves Greek feta.  





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