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FETA CHEESE PRODUCTION

FETA CHEESE PRODUCTION. Tavantzis Georgios Supervisor:Pavel Hoffman. HISTORY. FETA: brine cheese and according to greek mythology the gods sent Aristaios to teach the greeks the art of cheese-lot s of records regarding the consumption of cheese in ancient Greece.

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FETA CHEESE PRODUCTION

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  1. FETA CHEESE PRODUCTION Tavantzis Georgios Supervisor:Pavel Hoffman

  2. HISTORY • FETA:brine cheese and according to greek mythology the gods sent Aristaios to teach the greeks the art of cheese-lots of records regarding the consumption of cheese in ancient Greece. • 8.000 years ago-accidentally during the transport of milk in stomachs of young animals • Cyclope Polyfimos was the first to prepare cheese .Transporting the milk that he collected from his sheep in skinbags made of animal stomachs,one day he realised that the milk had curdled and had taken a solid ,tasty and conservable form • Feta as a name exists from the 17th century and refers to the practice of slicing up cheese to be laced into barrels. • Feta’s growth international rate is mainly a result of the mass immigration of greeks to various countries during the 20th century.

  3. PRESENTING THE FETA CHEESE • Two years ago was re-introduced in the register of P.D.O. of EU against imitations • Feta is produced either from mixture of sheep and goat milk-must be allowed to mature for at least 2 months in wooden barrels or metal containers, covered in brine • soft cheese with no skin, with small holes and a compact touch, with few cuts white colour, a pleasant lightly acidic flavour and a rich, distinguishable aroma • maximum moisture 56% minimum fat content 43%DM pH 4,5

  4. NUTRITIONAL VALUE

  5. FETA IMITATIONS-2 METHODS • Adds chlorophyll to cow milk ,in order to achieve the white colour,and lipase in order to approximate its sensory characteristics • Ultra filtration to condense cow milk prior to coagulation,and straight into packaging

  6. 2 types of production • Small family-run cheese dairies-traditional technology • Industrial units equipped with modern equipment

  7. PRODUCTION LINE • Milk corrected by producers to the cheese dairy in large kegs • coagulation within 48 hours from its collection • Standardised-pasteurised (slow or fast) • refrigerated in 34-36ºC,lastic acid starter cultures and chloride calcium in a proportion of 10-20/100kg of milk are added;and finally 20 mins later,rennet for coagulation to occur in 45-60 mins • the curd cut in small cubes and left for 10mins

  8. Curd transported into moulds for draining and shaping of small cuts • Transportation to a room(16-18ºC)for18-24 hours turned over for better draining. • Placed in wooden barrels or metal containers-salted in layers-salt concentration 3%. • After 2-3 days into barrels or other containers with brine,containing 7%NaCL • Transportation to the maturing chambers for 15 days (16-18ºC and high relative humidity,where they remain for 10-15 days • End of the first stadium of maturing: moisture lower than 56% ph 4,5

  9. Second stage of maturing: transportation to refrigerators(2-4ºC) • Maturing time of 2 months • Addition of powder or condensed milk, proteins ,casein salts,colour, conservatives and antibiotics prohibited

  10. CONSERVATION • Refrigerator units(0-2ºC) • Covered with brine containing 7% salt-avoid contact with air • Distribution to the consumer:straight out or in airtight packages sealed in vacuum or in containers where feta is preserved in its natural brine

  11. LINKS • Ministry of Argicultural Development and Foods (www.minagric.gr) • Food and Drinks(www.foodanddrinks.gr) • www.FETAMANIA.gr • Recipes (www.sintages.gr) • Agropolis(www.agrool.gr) • IATROnet(www.iatronet.gr)

  12. TRADITIONAL RECIPES(STARTER-MAIN DISH) 1.Aubergines with feta cheese and tomato sauce • 80gr fried aubergines(larged sliced rings) • 40gr tomato sauce with basil • 40gr feta cheese,crumbled,peppery • 1gr thyme for the tomato sauce • 100 gr fresh tomatoes,finely slopped • 30gr onion,finely chopped • 5gr garlic • 10gr fresh basil leaves

  13. 2.Thrace beef in crock with feta cheese • 150gr beef shoulder cut in pieces • 70gr feta • 60gr potatoes cut in cubes • 50gr artichokes in slices • 10gr corn flour • 40gr lemon juice • 30gr finely chopped onion • Water,up to 1/3 of the cooking dish • Salt,black pepper,finely chopped parsley BON APPETITE!...

  14. THANKS A LOT FOR YOUR KIND ATTENTION

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