Bushra Griffith
Feta cheese is a fresh, white cheese that is a staple of Greek cuisine. It is made from pasteurized milk, lactic acid starter cultures, and rennet. The process of making feta cheese involves separating the whey from the curds, shaping the curd, salting it, and then placing it in a salted solution to mature. Traditionally, feta cheese contains beneficial bacteria and fatty acids, but it is also relatively high in sodium. However, fat-free feta cheese is also available as a healthier alternative.
| Characteristics | Values |
|---|---|
| Fat content | 0g |
| Calories | 30 |
| Texture | Dry, crumbly |
| Taste | Off-taste |
| Use cases | Salads, eggs, toast, pasta dishes |
| Awards | 2014 gold medal at the Wisconsin Cheese Makers Association World Contest |
| Brand | Président |
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Pasteurized skim milk
The process of pasteurization involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process is essential in cheese-making to kill any harmful pathogens that may be present in the milk, ensuring the safety of the final product for consumption. Pasteurization also helps to prolong the shelf life of the milk and any products made from it, such as cheese.
Skim milk is milk that has had the cream (or fat) removed from it. This process is often done through centrifugation, where the milk is rapidly spun to separate the lighter, fat-rich cream from the denser, skim milk. By using skim milk, the cheese-making process starts with less fat, allowing for the creation of a fat-free final product.
To make fat-free feta cheese, the curds made from pasteurized skim milk are shaped, salted, and placed in wooden barrels or metal containers for a few days. The cheese is then placed in a salted solution and refrigerated for two months. This brining process helps to preserve the cheese and maintain its freshness.
While fat-free feta cheese provides a healthier alternative to regular feta, some consumers have noted that it lacks the taste and texture of traditional feta. It can be dry and crumbly, with an "off-taste." However, others have found it to be a tasty addition to salads, pasta dishes, and even desserts, providing the flavour of feta without the fat.
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Salt
During the production of feta, after the milk is pasteurized and the curds and whey are separated, the curds are salted and placed in wooden barrels or metal containers for up to three days. This salting process not only adds flavour to the cheese but also helps to draw out any remaining moisture from the curds, aiding in the firming and shaping process.
The amount of salt used in this step can vary depending on the cheesemaker's preference and the desired saltiness of the final product. Some feta cheeses are known for their strong saltiness, while others have a more mild and subtle salty flavour.
After the initial salting, the blocks of cheese are then placed in a brine solution and refrigerated for two months. This brining process not only preserves the cheese but also helps to regulate moisture content and develop the characteristic flavour and texture of feta.
The type of salt used in fat-free feta cheese production is typically a natural salt, such as sea salt or kosher salt, which is free of additives and anti-caking agents. The salt is crucial in giving the cheese its distinctive flavour and texture, and when paired with ingredients like herbs, olive oil, and pepper, it can enhance the overall taste experience.
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Whey protein concentrate
The use of whey protein concentrate in fat-free feta cheese is particularly important as it helps mimic the characteristics of regular feta. Feta is traditionally a rich and creamy cheese, and by adding whey protein concentrate, the fat-free version can achieve a similar texture and taste experience. This ingredient helps create a product that is not only lower in fat but also maintains the expected quality and sensory attributes of feta cheese.
While the addition of whey protein concentrate is essential to the production of fat-free feta cheese, it is important to note that it is just one of several ingredients used. The specific combination of ingredients and their ratios play a crucial role in achieving the desired taste, texture, and nutritional profile of this cheese variety.
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Cheese cultures
The first stage in cheesemaking is to ripen the milk. During this process, milk sugar is converted into lactic acid. Cheese makers use starter cultures to control this ripening process. The same cultures are used for cow, goat, and sheep milk. Some cultures can be used for more than just cheesemaking, for example, a Mesophilic Culture can be used to make Kimchi.
When making cheese, it is important to start with a healthy culture. If the culture is not strong enough, rogue bacteria from the surrounding environment may outpopulate the culture, which is not always safe for our health and well-being. Measuring the acidity is the most accurate way to test a culture. After adding a starter culture to milk, the acidity should slowly begin to rise.
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Enzymes
The enzymes facilitate the coagulation of milk, causing it to thicken and eventually separate into curds and whey. The curds are then cut into cubes and salted, following the traditional feta cheese-making process. The enzymes contribute to the development of the cheese's texture and flavour during this process.
The specific enzymes used in cheesemaking are typically derived from microbial sources, such as bacteria or fungi. These microbial enzymes are crucial in accelerating the chemical reactions necessary to transform milk into cheese. They act as catalysts, facilitating the breakdown of complex milk proteins into smaller peptides and amino acids, which contributes to the unique flavour and texture characteristics of feta cheese.
Additionally, enzymes may also be added to enhance the functional properties of the final product. For instance, enzymes can improve the melting characteristics of cheese or influence its texture, making it firmer or more elastic. In fat-free feta cheese, enzymes help create a product that resembles traditional feta in terms of taste and mouthfeel, despite the absence of fat.
The use of enzymes in cheesemaking is a delicate and precise process. The type and amount of enzymes added, as well as the temperature and time of their application, are carefully controlled to achieve the desired characteristics of the cheese. This ensures that the final product, in this case, fat-free feta, possesses the expected flavour, texture, and overall quality.
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Frequently asked questions
Fat-free feta cheese is made from pasteurized skim milk, salt, whey protein concentrate, cheese cultures, enzymes, and vitamin A palmitate.
Fat-free feta cheese has a different taste and texture compared to regular feta cheese. It is also not as salty as regular feta cheese.
Some brands that sell fat-free feta cheese include Président® and Amazon.com's President All-Natural Crumbled Fat Free Feta Cheese.
