Frederic Melton
Athenos Feta Cheese is crafted with simple, fresh ingredients, including cultured pasteurized part-skim milk, salt, enzymes, and spices. The cheese is then crumbled and combined with other ingredients such as garlic and herb to create a savory twist on classic dishes. The feta cheese-making process involves adding powdered cellulose to prevent caking and natamycin to inhibit mold growth. Athenos Feta Cheese is a refrigerated product and is labeled as containing milk.
| Characteristics | Values |
|---|---|
| Ingredients | Feta cheese (cultured pasteurized part-skim milk, salt, enzymes), powdered cellulose, spice, dried garlic, natamycin |
| Refrigeration | Required |
| Contains | Milk |
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Cultured pasteurized part-skim milk
Feta cheese is made using cultured pasteurized part-skim milk, a process that begins with fresh, high-quality milk. The milk is first pasteurized, a heating process that kills any harmful bacteria and helps to extend the shelf life of the final product. Pasteurization is a crucial step in cheese-making, ensuring the safety and quality of the cheese.
After pasteurization, the milk is partially skimmed, a step that involves removing some of the cream from the milk. This step is important in achieving the desired fat content for feta cheese. By partially skimming the milk, the cheese makers can control the fat and calorie content, creating a part-skim milk product.
The milk is then cultured, which means specific bacteria are added to start the process of cheese-making. These bacteria, often referred to as "starter cultures," play a crucial role in developing the flavour and texture of the final cheese product. The cultures help transform the milk into a solid form, creating the characteristic firmness and crumbly texture of feta cheese.
During the culturing process, enzymes are also added to the milk. Enzymes, such as rennet, play a vital role in coagulating the milk, causing it to thicken and form curds. These curds are then cut and stirred, releasing moisture and further developing the texture of the cheese. The enzymes also contribute to the overall flavour profile of the feta cheese.
Finally, salt is added to the cheese to enhance flavour and act as a preservative. The combination of culturing, enzyme addition, and salting transforms the part-skim milk into feta cheese with its distinct flavour, texture, and longevity.
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Salt
The type and amount of salt used can vary depending on the cheesemaker's preferences and the specific feta cheese variety being crafted. However, the primary function of salt in cheesemaking remains consistent: to enhance flavour and act as a preservative.
In the context of Athenos feta cheese, salt is specifically used to draw out moisture from the cheese curds. This process, known as "wheying off," helps separate the curds and whey, an important step in the cheesemaking process. By removing excess moisture, salt helps firm up the cheese curds, contributing to the characteristic firm yet crumbly texture of feta cheese.
Additionally, salt plays a pivotal role in flavour development. It accentuates the natural tanginess of the cheese and balances the overall flavour profile. The salt used in Athenos feta cheese is likely a fine-grained variety, ensuring even distribution throughout the cheese matrix. This even distribution is essential to prevent overly salty pockets from forming within the cheese.
The salt content also influences the melting properties of the cheese. A controlled amount of salt ensures that the cheese remains relatively firm during cooking or baking, contributing to its versatility in various dishes.
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Enzymes
The addition of enzymes during the cheese-making process is a delicate and precise task. The enzymes need to be added at the right time and in the right proportions to ensure the milk coagulates properly. This coagulation, or curdling, is a critical step in separating the solid curds from the liquid whey.
During this process, the enzymes act on the proteins in the milk, specifically casein, breaking them down and causing them to aggregate and form a gel-like structure. This structure then solidifies into cheese curds, which are further drained and pressed to remove excess moisture.
The specific enzymes used can vary depending on the cheese variety being made and the desired flavor and texture profile. For feta cheese, a combination of enzymes is used to achieve the characteristic crumbly texture and tangy flavor.
In addition to their role in coagulation, enzymes also contribute to flavor development in cheese. They aid in breaking down the proteins and fats in the milk, releasing amino acids that contribute to the overall flavor profile of the cheese. This process is crucial in giving Athenos feta cheese its distinctive tangy and savory taste.
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Powdered cellulose
In the context of Athenos Feta Cheese, powdered cellulose is used to prevent the cheese from caking and clumping together. This helps to maintain the cheese's texture and appearance, ensuring a consistent product. It also improves the flow of the cheese, making it easier to sprinkle or crumble over food.
The use of powdered cellulose is common in many types of cheese and other dairy products. It is generally recognised as safe by the FDA and is also used in a variety of other foods, including baked goods, sauces, and seasonings. Powdered cellulose is a versatile and effective anti-caking agent, which is why it is favoured by many food manufacturers.
The production of powdered cellulose involves a number of steps, starting with the source of the cellulose. This can be from wood pulp, cotton, or other plant materials. The cellulose fibres are then treated with enzymes or chemicals to break them down into smaller pieces. This process is known as 'pulping' and it involves separating the cellulose from other plant components, such as lignin and hemicellulose.
Once the cellulose has been isolated, it is further refined and purified. This involves removing any remaining impurities and breaking down the cellulose fibres into even smaller particles. This can be done through mechanical means, such as grinding or milling, or through chemical processes. The final product is a fine, white powder with excellent flow properties and anti-caking capabilities.
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Natamycin
The use of natamycin in food products offers several potential advantages. Firstly, it can serve as a replacement for traditional chemical preservatives, providing a more natural alternative. Secondly, it has a neutral flavour impact, which means it does not alter the taste of the food it is preserving. Lastly, it is less dependent on pH for efficacy compared to chemical preservatives, making it a more reliable preservative in various conditions.
While natamycin is commonly used, some retailers and countries have expressed concerns about its safety. Notably, Whole Foods has banned the additive from its products, and it is not approved for use on meats in the United States. However, after reviewing the scientific evidence, many governmental and health organizations, including the FDA, the European Union, the World Health Organization, and individual countries like Australia and New Zealand, have deemed natamycin safe for consumption. The European Food Safety Authority (EFSA) has also concluded that natamycin poses no health risk when used for the surface treatment of food products due to its poor absorption by the body.
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Frequently asked questions
Athenos Feta Cheese is made from cultured pasteurized part-skim milk, salt, and enzymes.
Athenos Feta Cheese contains powdered cellulose, spice, dried garlic, and natamycin, in addition to the ingredients listed above.
Yes, all Athenos Feta Cheese products must be kept refrigerated.
