SCIENTISTS DECODE DNA OF GREEK FETA
According to the Academy of Athens, scientists have mow
decoded the DNA of the famous feta cheese.
Scientists from the Biochemical Research Foundation of the
Academy of Athens studied a wide variety of feta produced all over the country
in an effort to calculate the international specifications of the popular Greek
cheese.
According to the findings, feta has 489 different types of protein, making it one of the
most protein-rich cheese varieties in the world.
Feta is a white cheese, made in Greece from sheep’s milk but
it can be a mixture of sheep’s and goat’s milk.
According to the European Union’s law regarding products “protected
designation of origin” feta must be produced by using exclusively sheep’s milk
or a mixture of sheep’s and goat’s milk and the goat’s milk can never be more
than 30% of the total.
Greece won a long legal battle with Denmark in 2002 over the
brand name “Feta”. Since then, every
package of cheese sold inside the European Union that bears the name FETA must
meet specific standards and must be produced exclusively in Greece.
Cheese-making is an ancient practice in the Mediterranean
with the production of cheese from goat’s milk or sheep’s milk dating back to
the 8th century BC.
Its history is accompanied by ancient myths about the cheese-production of a cheese resembling feta, which is mentioned in Homer’s Odyssey.
PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE DESPITE THE OMICRON VARIANT PANIC,
No comments:
Post a Comment