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Swiss Combat Counterfeit Cheese With DNA Fingerprinting
date:Aug 29, 2014
type of bacteria. The challenge was finding some that wouldnt alter the taste, texture or smell of Swiss cheese. Using a synthetic identifier wasnt possible because additives are forbidden. The 10,000 strains in the Bern freezer were harvested decades ago, before the mass-use of antibiotics.

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Today, only registered producers may order sachets of the bacteria. The scientists rotate among three DNA markers to ensure that even if a forger gets hold of a packet, it wont be of much

12/19 09:42