Randy Chandler
Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. It is made from sheep's milk or a mixture of sheep and goat's milk. While feta cheese is known to contain bacteria that can promote immune and intestinal health, there is some debate about whether it contains yeast. Some sources indicate that all cheese contains yeast, especially artisanal varieties, and studies have identified yeast populations in feta cheese samples from different regions. However, other sources suggest that yeast is not naturally occurring in feta cheese, and its presence may indicate contamination.
| Characteristics | Values |
|---|---|
| Does feta cheese contain yeast? | Most sources indicate that all cheese contains yeast. However, one source claims that yeast does not naturally occur in feta cheese, and its presence indicates contamination. |
| Yeast species found in feta cheese | Kluyveromyces lactis, Pichia fermentans, C. zeylanoides, Torulaspora delbrueckii, Debaryomyces hansenii, Candida sake, Kluyveromyces marxianus, Candida butyrica, Yarrowia lipolytica, Geotrichum candidum |
| Yeast content in feta cheese | Almost all samples of feta cheese contained yeasts in considerable numbers, 104–106 cfu g-1 |
| Yeast occurrence in feta cheese | Yeast occurrence in feta cheese is due to recontamination. Yeasts were found in high concentrations in production areas. |
| Health effects of yeast in feta cheese | Yeasts are responsible for dairy product spoilage, resulting in significant food waste and economic losses. Certain yeast species are considered opportunistic pathogens and may represent a risk for immunocompromised people. |
| Probiotics in feta cheese | Feta cheese contains friendly bacteria that have been shown to promote immune and intestinal health, as well as provide anti-inflammatory effects. |
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What You'll Learn
Feta cheese is made from sheep's milk or a mixture of sheep and goat's milk
Feta cheese is a Greek brined white cheese with a tangy, slightly salty, and mildly sour flavour. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the mixture. The use of sheep's milk and the addition of goat's milk give feta its distinctive aroma and flavour.
Feta cheese has a long history, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. The technology used to make cheese from sheep and goat's milk is similar to the methods used by Greek shepherds today. In ancient Greece, cheese produced from sheep and goat's milk was a common food and an integral part of Greek gastronomy.
The production of feta involves curdling the milk and adding lactic acid starter cultures to separate the whey from the curds. The curds are then shaped by draining the whey and placing the curd in moulds for 24 hours. After the curd is firm, it is cut into cubes, salted, and placed in wooden barrels or metal containers for up to three days. The blocks of cheese are then placed in a salted solution and refrigerated for two months before being packaged in brine to preserve freshness.
Feta cheese is known for its health benefits, containing probiotics and friendly bacteria that promote gut and immune system health. It is also a good source of calcium, phosphorus, and protein, which are essential for bone health.
In terms of yeast content, studies have shown that feta cheese does contain yeast strains. Yeasts are commonly found in dairy products and can play a role in spoilage, resulting in food waste and economic losses. However, certain yeast strains in feta cheese have been associated with health benefits, such as promoting immune and intestinal health.
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Yeast is considered an unwanted contaminant in feta cheese
Yeast is a type of fungus that can be found in many different foods, including cheese. While yeast is a natural part of the cheesemaking process, its presence in feta cheese is typically considered undesirable. Feta is a fresh, white cheese that is a staple of Greek cuisine, and it is meant to be consumed fresh rather than aged or ripened. Therefore, the presence of yeast in feta cheese is often seen as a sign of contamination or spoilage.
According to some sources, yeast does not naturally occur in feta cheese, and if it is found, the cheese is considered to be contaminated. This contamination can occur during the production process due to recontamination from high yeast concentrations in production areas. While spoilage yeasts have not been directly linked to food outbreaks, certain species are considered opportunistic pathogens and may pose risks to immunocompromised individuals.
Various studies have examined the yeast content in feta cheese, and the results indicate that almost all samples from different dairies contained yeasts in considerable numbers, ranging from 104 to 106 cfu g−1. The specific yeast flora varied among the dairies, with different dominant species identified. For example, Torulaspora delbrueckiiwas was the dominant species in feta from one dairy, while Debaryomyces hansenii and Candida sake dominated in samples from another.
The presence of yeast in feta cheese can impact its quality and safety. In some cases, high yeast populations can cause defects in the cheese, such as a slimy surface or swelling. Additionally, yeasts can affect the flavour and texture of the cheese by influencing the development of free amino acids and the concentration of non-protein nitrogen and NH3. While feta cheese is known for its beneficial bacteria and probiotics, the presence of yeast can be undesirable, especially for individuals with yeast sensitivities or those following a yeast-free diet.
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Yeast occurrence in feta cheese is due to recontamination
Yeast is an important component of cheeses, especially artisanal ones. Yeasts and moulds are responsible for dairy product spoilage, but they also contribute to the development of flavour. Feta cheese, a fresh, white cheese that is a staple of Greek cuisine, is no exception.
While some sources state that only aged or ripened cheeses contain yeast, most sources indicate that all cheeses contain yeast. Yeast has been found in feta cheese, although it is considered an unwanted contaminant. Feta cheese is typically made from sheep's milk or a mixture of sheep and goat's milk, with the milk being pasteurized or raw. After pasteurization, lactic acid starter cultures are added to separate the whey from the curds, and rennet is added to set the casein. The curds are then shaped by draining the whey and placing the curds in moulds for 24 hours. The curds are then cut into cubes, salted, and placed in wooden barrels or metal containers for up to three days. Finally, the blocks of cheese are placed in a salted solution and refrigerated for two months before being packaged in brine.
Despite the care taken in the production of feta cheese, yeast occurrence is still possible due to recontamination. A study examining the yeast content in feta cheese from three different dairies found that almost all samples contained yeasts in considerable numbers, with a specific narrow yeast flora found for each dairy. Torulaspora delbrueckii was the dominant species in feta from Dairy A, while Debaryomyces hansenii, Candida sake, and Kluyveromyces marxianus were dominant in samples from Dairy B. Candida butyri and Debaromyces hansenii were found in Dairy C, and Yarrowia lipolytica and Geotrichum candidum were found in low concentrations in cheese samples from all three dairies. The high concentrations of yeasts in production areas likely led to the recontamination of the cheese.
Another study examined the yeast populations in feta cheese from two different Sardinian dairies. Kluyveromyces lactis was the dominant species in feta from Dairy A, followed by Debaryomyces hansenii, Dekkera anomala, and Dek. bruxellensis. In Dairy B, D. hansenii was the dominant species, followed by K. lactis, Geotrichum candidum, and Dek. anomala. This study found no significant difference in yeast species between good quality feta and feta with slimy surface defects, indicating that slimy production is not associated with yeast contaminations.
The occurrence of yeast in feta cheese due to recontamination highlights the importance of proper handling and storage practices to minimize the risk of spoilage and ensure the safety of the product for consumption.
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Feta cheese contains friendly bacteria that promote gut health
Feta cheese is a staple in Greek cuisine and is made from sheep's milk or a mixture of sheep and goat's milk. It is known for its soft, crumbly texture, salty flavour, and slight tang.
Feta cheese contains live, friendly bacteria called probiotics, which promote gut health and support immune system function. Test-tube studies have shown that the bacteria can survive extreme conditions in the gut, such as bile acid. The dominant species of bacteria found in feta cheese is Lactobacillus plantarum, which accounts for about 48% of its bacteria. These bacteria help protect the intestinal tract from disease-causing bacteria like E. coli and Salmonella. They also increase the production of compounds that inhibit the inflammatory response, providing anti-inflammatory benefits.
In addition to its beneficial bacteria, feta cheese is a good source of nutrients. It contains high levels of calcium, phosphorus, protein, and essential vitamins, including B vitamins. These nutrients have been linked to improved bone density and a reduced risk of osteoporosis. Feta also contains conjugated linoleic acid (CLA), a fatty acid that may help improve body composition and decrease fat mass.
However, it is important to note that feta cheese has a high sodium content, which can contribute to high blood pressure. It also contains saturated fats, which should be limited in the diet. For most people, feta is safe to consume, but pregnant women should avoid unpasteurized feta cheese as it may be contaminated with Listeria bacteria.
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Yeast is an important part of artisanal cheeses
Feta cheese, a staple of Greek cuisine, is a fresh, white cheese made from sheep's milk or a mixture of sheep and goat's milk. It has been shown to contain bacteria and yeast strains, which can grow at low pH, surviving extreme conditions in the gut.
Yeast is indeed an important part of cheeses, especially artisanal ones. Yeasts act as secondary microbiota during the formulation and ripening stages of cheese. They are also used as starter cultures for cheese production. Yeasts grow well in acidified environments, where bacteria do not grow or grow very poorly. The low pH of freshly made cheese suits yeast growth. Yeasts are the main microbial group in some cheese types, at least for some part of their maturation process.
Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera Candida, Clavisporalus, Cryptococcus, Debaryomyces, Geotrichum, Issatchenkia, Kazachstania, Kluyveromyces, Kodemaea, Pichia, Rhodotorula, Saccharomyces, Saturnispora, Torulaspora, Trichosporon, Yarrowia, and Zygosaccharomyces. The prevalence of yeast species depends on the specific characteristics of each cheese variety and the manufacturing steps followed.
Yeast occurrence in cheese is due to recontamination. Yeasts are found in high concentrations in production areas. Yeasts can also be added to cheese to control bitterness and lactic acid decomposition, thus favoring the development of typical flavor during ripening. Using starter or adjunct yeasts in cheese production can reduce the ripening time and add value to the final product by increasing productivity.
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Frequently asked questions
Feta cheese is a fresh, white cheese that is a staple of Greek cuisine and is usually made from sheep's milk or a mixture of sheep and goat's milk. While some sources state that only aged or ripened cheeses contain yeast, most sources indicate that all cheese does. According to a study on yeast occurrence in Danish feta cheese, almost all samples contained yeasts in considerable numbers, 104–106 cfu g-1. Another study on Sardinian feta cheese found that Kluyveromyces lactis was the dominant yeast species in samples from one dairy, while Debaryomyces hansenii was dominant in samples from another.
Yeasts are an important part of cheeses, especially artisanal ones, and play a role in the cheesemaking process. During maturation, yeast populations can grow exponentially and then slow to a moderate growth rate, influencing the development of flavor. Yeasts often originate from the cheesemaking facility or production areas, and their occurrence can be due to recontamination.
While spoilage yeasts have not been implicated in food outbreaks, certain species are considered opportunistic pathogens and may pose a risk to immunocompromised individuals. According to Science Digest, yeast does not naturally occur in feta cheese, and its presence is considered contamination. However, feta cheese is suggested as a yeast-free option for those on a candida diet to clear yeasts from their system.
