FETA CHEESE

PRODUCTION
Tavantzis Georgios
Supervisor:Pavel Hoffman
HISTORY
W 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.
W years ago-accidentaIIy during
the transport of milk in stomachs of
young animals
W CycIope PoIyfimos as 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
W eta as a name exists from the 17th
century and refers to the practice of
slicing up cheese to be laced into
barrels.
W eta's groth international rate is mainly
a result of the mass immigration of
greeks to various countries during the
20th century.
PRESENTING THE FETA
CHEESE
W To years ago as re-introduced in the
register of P.D.O. of EU against
imitations
W eta is produced either from mixture of
sheep and goat milk-must be alloed to
mature for at least 2 months in ooden
barrels or metal containers, covered in
brine
W soft cheese ith no skin, ith small
holes and a compact touch, ith fe
cuts hite colour, a pleasant lightly
acidic flavour and a rich, distinguishable
aroma
W maximum moisture 56%
minimum fat content 43%DM
pH 4,5
NUTRITIONAL VALUE
FETA IMITATIONS-2 METHODS
W Adds chlorophyll to co milk ,in order to
achieve the hite colour,and lipase in
order to approximate its sensory
characteristics
W Ultra filtration to condense co milk prior
to coagulation,and straight into packaging
2 types of production
W Small family-run cheese dairies-
traditional technology
W ndustrial units equipped ith modern
equipment
PRODUCTON LNE
W Milk corrected by
producers to the cheese
dairy in large kegs
W coagulation ithin 48
hours from its collection
W Standardised-pasteurised
(slo or fast)
W refrigerated in 34-
36C,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
W the curd cut in small
cubes and left for 10mins
W Curd transported into moulds for draining and
shaping of small cuts
W Transportation to a room(16-18C)for18-24
hours turned over for better draining.
W Placed in ooden barrels or metal containers-
salted in layers-salt concentration 3%.
W After 2-3 days into barrels or other containers
ith brine,containing 7%NaCL
W Transportation to the maturing chambers for
15 days (16-18C and high relative
humidity,here they remain for 10-15 days
W End of the first stadium of maturing:
moisture loer than 56%
ph 4,5
W Second stage of
maturing:
transportation to
refrigerators(2-
4C)
W Maturing time of 2
months
W Addition of poder
or condensed milk,
proteins ,casein
salts,colour,
conservatives and
antibiotics
prohibited
CONSERVATION
W Refrigerator units(0-2C)
W Covered ith brine
containing 7% salt-avoid
contact ith air
W Distribution to the
consumer:straight out or
in airtight packages
sealed in vacuum or in
containers here feta is
preserved in its natural
brine
$
W Ministry of Argicultural Development and oods
(.minagric.gr)
W ood and Drinks(.foodanddrinks.gr)
W .ETAMANA.gr
W Recipes (.sintages.gr)
W Agropolis(.agrool.gr)
W ATROnet(.iatronet.gr)
TRADITIONAL
RECIPES(STARTER-MAIN DISH)
Aubergines with
feta cheese and
tomato sauce
W 80gr fried aubergines(larged
sliced rings)
W 40gr tomato sauce ith basil
W 40gr feta
cheese,crumbled,peppery
W 1gr thyme for the tomato sauce
W 100 gr fresh tomatoes,finely
slopped
W 30gr onion,finely chopped
W 5gr garlic
W 10gr fresh basil leaves
2Thrace beef in crock
with feta cheese
W 150gr beef shoulder cut in
pieces
W 70gr feta
W 60gr potatoes cut in cubes
W 50gr artichokes in slices
W 10gr corn flour
W 40gr lemon juice
W 30gr finely chopped onion
W ater,up to 1/3 of the cooking
dish
W Salt,black pepper,finely
chopped parsley
BON APPETTE!...
THANKS A LOT OR
YOUR KND ATTENTON