In this study (open access) the researchers used a panel of three different DNA test protocols to verify the labelled species in dairy products sampled from Greek supermarkets over the winter of 2024. They tested 74 samples in total encompassing cow, sheep and goat products. This included 15 different commercial brands of goat yoghurt, 7 brands of sheep yoghurts, 3 brands of goat kefir, and, samples of feta cheese and sheep-goat cheese from 16 to 11 different geographical origins and 7 brands of goat cheese were analysed. The brands are anonymised within the publication.
They report widespread adulteration, particularly in goat yogurts (40 %) and cheeses (40 %), as well as in three kefirs and several mixed and whey-based cheeses. Notably, only 7 out of 17 - nominally goat - feta samples contained detectable goat DNA..
Image from the publication
