FETA CHEESE PRODUCTION

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FETA CHEESE PRODUCTION

• Tavantzis Georgios
• SupervisorPavel Hoffman

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HISTORY

• FETAbrine 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.
• Fetas growth international rate is mainly a
  result of the mass immigration of greeks to
  various countries during the 20th century.

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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 43DM
  pH 4,5

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NUTRITIONAL VALUE
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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

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2 types of production

• Small family-run cheese dairies-traditional
  technology
• Industrial units equipped with modern equipment

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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 addedand finally 20 mins
  later,rennet for coagulation to occur in 45-60
  mins
• the curd cut in small cubes and left for 10mins

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• 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 7NaCL
• 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

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• 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

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CONSERVATION

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

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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)

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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

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• 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!...

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THANKS A LOT FOR YOUR KIND ATTENTION