Patrick Oconnell
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is characterised by its salty and tangy flavour and crumbly texture. In South Africa, feta cheese is made using goat's milk, sheep's milk, or a combination of both. While there is limited information on whether South African feta cheese is pasteurized, Clover, a South African dairy company, manufactures its cheese using pasteurized cow's milk. Additionally, the process of pasteurization is a common step in feta cheese production, as it improves food safety and shelf life.
| Characteristics | Values |
|---|---|
| Feta Cheese Pasteurization in South Africa | Feta cheese in South Africa is made using a combination of sheep, goat, and cow's milk. It is not clear if the milk is pasteurized. |
| Traditional Feta Cheese | Traditionally, feta cheese is made using 100% sheep milk or a blend of sheep and goat milk. The milk may be pasteurized or not, but most producers now use pasteurized milk. |
| Pasteurization Process | When pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. |
| Clover Feta Cheese | Clover Feta Cheese is made with pasteurized cow's milk. |
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What You'll Learn
- Feta cheese in South Africa is made from goat, sheep, or cow's milk
- Pasteurized milk is heated and then cooled before rennet is added
- Feta is characterized by its salty and tangy flavor
- Feta cheese is lower in fat than other cheeses
- In South Africa, feta is made using traditional methods and ingredients
Feta cheese in South Africa is made from goat, sheep, or cow's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat's milk. It has a tangy and salty flavour and a soft, crumbly texture. In the European Union and other territories where it is protected, feta must be produced using only whole sheep's milk or a blend of sheep and goat's milk, with a maximum of 30% goat milk.
In South Africa, feta cheese is available in supermarkets and is made from pasteurised cow's milk. For example, Clover Feta is made from pasteurised cow's milk and is marketed as a good-value product that is ideal for use in lunch boxes, sandwiches, salads, and meals.
South African feta cheese is described as having a rich and creamy texture with a crumbly texture and no brine. It is available in different quantities, including 100g, 300g, and 400g packs, and can be purchased online or in-store.
While the traditional feta cheese made in Greece and some other parts of Europe uses sheep and goat's milk, the South African variety appears to be made primarily with cow's milk. This variation in milk source may result in slight differences in taste and texture between the South African feta and the traditional feta produced in Greece.
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Pasteurized milk is heated and then cooled before rennet is added
Feta cheese is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is crumbly with a slightly grainy texture, and its flavour is tangy and salty, ranging from mild to sharp. Feta cheese is traditionally produced using only whole sheep milk, or a blend of sheep and goat milk (with a maximum of 30% goat milk). The milk may be pasteurized or not, but most producers now use pasteurized milk.
Pasteurization is a heat treatment applied to milk to destroy pathogenic bacteria that could cause foodborne illnesses. This process also helps to prevent microbiological problems from occurring during or after cheese manufacture. During pasteurization, milk is heated to a high temperature, typically between 72 °C for 15 seconds or 140-145 °F (60-62.8 °C) for 30 minutes. After pasteurization, the milk is cooled by removing it from the heating element and allowing it to reach a temperature of approximately 35 °C (95 °F).
Once the pasteurized milk has cooled, rennet is added. Rennet is a coagulating agent that causes the milk to curdle and form curds. The casein in the milk is left to coagulate, and the compacted curds are then chopped up and placed in a mould or cloth bag to drain the whey. After several hours, the curds are firm enough to cut up and salt. The salted curds are then placed in metal vessels or wooden barrels to infuse for several days.
The process of pasteurization affects the milk's protein and fat texture, which can impact the texture and flavour of the resulting cheese. High-quality feta cheese should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. In South Africa, Clover Cheese manufactures Feta Cheese using pasteurized cow's milk.
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Feta is characterized by its salty and tangy flavor
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and slightly grainy, with small or no holes and no rind. Its salty and tangy flavour is a result of the brining process, where the cheese curds are submerged in a saltwater solution for several weeks or months, allowing the cheese to absorb salt and develop its characteristic flavour. The longer the brining time, the saltier the feta will be.
During brining, lactic acid bacteria ferment the lactose in the cheese, producing lactic acid, which contributes to the tangy flavour and acts as a natural preservative. The type of brine used can also influence the saltiness of the cheese, with traditional brines made from sea salt imparting a more intense flavour than refined salt.
The taste of feta can vary depending on the type of milk used and the length of aging. It is typically aged for at least two months, during which it undergoes a series of chemical and physical changes, with the salt drawing moisture from the cheese, concentrating the flavours and enhancing its saltiness. The longer the aging time, the sharper the flavour will be, ranging from mild to sharp.
Feta is a versatile cheese commonly used in salads, sandwiches, pizzas, pastries, and stuffed into braised chicken. It can be crumbled over pasta dishes, grilled vegetables, or baked goods. Its salty tanginess adds interesting texture and flavour to dishes, similar to Parmesan cheese.
When storing feta, it is recommended to keep it at a temperature of around 4°C in a humid, dark place to maintain its flavour and texture. Storing feta in brine can also help regulate its creaminess and saltiness.
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Feta cheese is lower in fat than other cheeses
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is known for its soft, crumbly texture and tangy, salty flavour. Feta cheese is not only delicious but also offers several health benefits due to its lower fat content compared to other cheeses.
Feta cheese is a good source of calcium, phosphorus, and protein, which are essential for maintaining bone health. It contains beneficial bacteria and fatty acids, including conjugated linoleic acid (CLA), which has been linked to improved body composition and potential health benefits such as diabetes prevention and anti-cancer effects. The CLA content in feta cheese accounts for 0.8% of its fat content, with sheep's milk feta having a higher CLA concentration than cow's or goat's milk varieties.
When comparing feta cheese to other popular cheeses, its lower fat content becomes more apparent. For example, one ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while the same amount of feta has only 74 calories and 6 grams of fat. Feta also has a lower fat percentage than mozzarella, which typically ranges from 12% to 24% fat, depending on the variety.
While feta cheese is lower in fat than other cheeses, it is important to note that it is relatively high in sodium. As such, it is recommended to avoid adding additional salt when cooking with feta. For those watching their salt intake, reduced-fat feta is a healthier option, although it still contains a significant amount of salt.
In terms of pasteurization, feta cheese can be made with pasteurized or unpasteurized milk. In South Africa, Clover Feta is manufactured using pasteurized cow's milk, adhering to prescribed work instructions. However, traditional feta, especially in the EU and Greece, uses sheep or a blend of sheep and goat milk, which may be pasteurized or unpasteurized. When using pasteurized milk, a starter culture of microorganisms is added to replace those naturally present in raw milk that are lost during pasteurization.
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In South Africa, feta is made using traditional methods and ingredients
Feta is traditionally made from 100% sheep's milk, although outside of the EU, cow's milk is sometimes used. In South Africa, goat's milk is often used to make feta, and it is not uncommon for the final product to be a blend of sheep, goat, and cow's milk.
To make feta, milk is first pasteurized and cooled to approximately 35°C (95°F). Then, rennet is added, and the casein is left to coagulate. The compacted curds are then chopped and placed in a mould or cloth bag to drain the whey. After several hours, the curd is firm enough to cut and salt. The salted curds are then placed in wooden barrels or metal vessels to infuse for several days. The dry-salting process is followed by aging in brine, which takes several weeks at room temperature and a further minimum of 2 months in a refrigerated, high-humidity environment.
Some South African feta cheese producers, such as Clover Cheese, use pasteurized cow's milk to make their cheese. However, it is unclear whether this is the standard practice for all producers in the region.
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Frequently asked questions
Feta cheese in South Africa may be pasteurized or unpasteurized. Traditionally, feta is prepared from sheep's milk, but it can also be made from a mixture of sheep, goat, and cow's milk.
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk.
To make feta cheese, the milk is pasteurized and cooled to approximately 35 °C (95 °F). Then, rennet is added, and the casein is left to coagulate. The compacted curds are chopped and placed in a mould or cloth bag to drain the whey. After several hours, the curd is salted and placed in barrels or metal vessels to infuse for several days. The cheese is then aged or matured in brine for several weeks at room temperature and a further minimum of 2 months in a refrigerated, high-humidity environment.
