Researchers at the Biomedical Research Foundation of the Academy of Athens (BRFAA) have decoded the "DNA" of authentic feta cheese produced in Greece, unlocking its secrets at a molecular level, it was announced on Wednesday, ANA reports. Dr George Tsangaris and Dr Athanasios Anagnostopoulos analyzed numerous varieties of feta cheese from all over Greece bearing the indication "Protected Designation of Origin" (PDO), identifying their nutritional properties and value.  It was deduced that all varieties of PDO feta contain 489 different types of protein known, among others, for their antimicrobial activity and for strengthening the immune system. The research also identified many proteins related to vitamins and other oligoelements known, among others, to benefit the nervous system, to maintain good kidney function, to help regulate arterial pressure and reduce cholesterol. According to researchers, these 489 proteins make up the "identity" of original Greek feta cheese.  In addition to proving Greek feta's high nutritional value, the new BRFAA method can help determine the quality of the milk used during production; protect the market against instances of food adulteration; and, finally, distinguish authentic PDO feta made in Greece from other varieties of white cheeses.   Since 2002, 'feta' has been a protected designation of origin (PDO) product in the European Union and the term can only be used to describe brined cheese made exclusively of sheep's or sheep's and goat's milk in specific regions of Greece. In other countries, the term can also be used to describe white cheeses that are sometimes made with cow's milk. RELATED TOPICS: Greece, Greek tourism news, Tourism in Greece, Greek islands, Hotels in Greece, Travel to Greece, Greek destinations , Greek travel market, Greek tourism statistics, Greek tourism report Photo Source: Wikimedia Commons License: CC-BY-SA Copyright: https://www.flickr.com/photos/zone41/