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-
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.
 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
NUTRITIONAL VALUE
 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
 2 types of production
• Small family-run cheese dairies-
traditional technology

• Industrial units equipped with modern

equipment
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
• 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
• 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
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
 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)
 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
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!...
 THANKS A LOT FOR
YOUR KIND ATTENTION