Patrick Oconnell
Feta is a soft, white, Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a PDO product, meaning that only cheese made in some areas of Greece can be called feta. Feta is a brined cheese, which means it is ripened and stored in brine. This gives it a tangy, salty flavour and a crumbly texture. Feta is a good source of nutrients, but it is high in sodium and lactose, which may be a concern for some consumers. In this paragraph, we will explore the process of making feta cheese and discuss whether it can be considered a processed or natural cheese.
| Characteristics | Values |
|---|---|
| Type of Cheese | Feta is a soft, white, brined cheese |
| Origin | Feta is a Greek cheese |
| Milk Used | Feta is made from sheep's milk or a mixture of sheep and goat's milk. Goat's milk cannot exceed 30% of the mixture. |
| Texture | Feta has a creamy texture and a crumbly, slightly grainy consistency |
| Taste | Feta has a tangy, salty, and mildly sour taste with a hint of sweetness |
| Aroma | Feta has a distinct aroma of ewe's milk, butter, and yoghurt |
| Nutrients | Feta is a good source of nutrients, including CLA, a fatty acid with potential health benefits. However, it is high in sodium and lactose. |
| Processing | Feta is traditionally made by coagulating milk with rennet and acidifying with lactic starter cultures. The curds are then shaped, salted, and aged in brine. |
| Variations | Outside Greece, feta-type cheeses are also made with cow's milk using ultrafiltration technology. |
| Health Considerations | Feta is high in sodium and lactose, which may be a concern for individuals with specific health conditions or sensitivities. |
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What You'll Learn
Feta is a Greek brined white cheese
The process of making feta cheese involves separating the whey from the curds by adding lactic acid starter cultures to the milk. Rennet is then added to set the casein, and the curd is shaped by draining the whey and placing it in moulds for 24 hours. After the curd has set, 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, known as brine, and refrigerated for maturation. This maturation process in brine gives feta its distinctive flavour and texture.
Feta is considered a brined cheese, as it is aged and stored in a brine solution, which is a salt and water mixture. The brine not only preserves the freshness of the cheese but also contributes to its unique flavour and texture. The salt content in the brine can vary, typically ranging from 6% to 8% salt, with some sources mentioning up to 7%. The maturation process in brine can take several weeks at room temperature and a minimum of two months in a refrigerated environment.
Feta cheese has a high sodium content due to the addition of salt during the cheese-making process and the subsequent brining. For this reason, it may not be suitable for individuals with certain health conditions or those sensitive to salt. However, feta is also known to be a good source of nutrients and has a lower calorie content compared to other cheeses. Additionally, it contains conjugated linoleic acid (CLA), a fatty acid found in animal products, which offers potential health benefits such as improved body composition and potential anti-cancer effects.
Feta has a long history, with its origins traced back to ancient Greece. It has become an integral part of Greek gastronomy and is now widely recognised as a Greek cheese with a Protected Designation of Origin (PDO) status in the European Union. This status ensures that only cheese produced in specific regions of Greece using traditional methods can be labelled as "feta".
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It's made from sheep's milk or a mix of sheep and goat's milk
Feta cheese is a soft, white, and brined cheese that originated in Greece and is used in many Mediterranean dishes. It is 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 these types of milk gives feta cheese its unique characteristics, such as a tangy and sharp flavour when made with sheep's milk and a milder flavour when goat's milk is added.
The process of making feta cheese involves pasteurising the milk, although raw milk can also be used. After pasteurisation, lactic acid starter cultures are added to separate the whey from the curds, which are made of the protein casein. Rennet is then added to set the casein. Once the casein is set, the curd is shaped by draining the whey and placing the curd in moulds for 24 hours. When 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. Finally, the cheese is packaged in the brine solution to preserve its freshness.
Feta cheese is a good source of nutrients, including conjugated linoleic acid (CLA), which is a fatty acid found in animal products. Cheeses made with sheep's milk, such as feta, have a higher CLA concentration than cheeses made with milk from cows or goats. Feta cheese contains up to 1.9% CLA, which accounts for 0.8% of its fat content. However, it is important to note that feta cheese is high in sodium due to the salt added during the cheese-making process and the brine storage. Additionally, as an unripened cheese, feta has a higher lactose content, so people with lactose intolerance should avoid consuming it.
The unique characteristics of feta cheese are also influenced by the biodiversity of the land and the special breeds of sheep and goats used for milk production. Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002, meaning that only cheese made in specific regions of Greece using traditional methods can be labelled as "feta". This protection also extends to several other countries outside of the EU.
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Feta is a good source of nutrients
Feta is a soft, white, and brined cheese that originated in Greece. It is typically made from sheep's or goat's milk, with the former giving it a tangy and sharp taste, and the latter a milder flavour. Feta is a good source of nutrients, including calcium, phosphorus, and protein, all of which have been proven to promote bone health. Calcium and protein help maintain bone density and prevent osteoporosis, while phosphorus is an important component of bone.
Feta is also a good source of B vitamins, which support a healthy nervous system, skin, and energy production. It contains more calcium and B vitamins than other cheeses like mozzarella, ricotta, cottage cheese, or goat cheese. Feta is also a good source of conjugated linoleic acid (CLA), a fatty acid found in animal products that has been linked to improved body composition, decreased fat mass, and increased lean body mass. It may also help prevent diabetes and has shown anti-cancer effects.
In addition to its nutrient content, feta contains friendly bacteria that have been shown to promote immune and intestinal health, as well as provide anti-inflammatory benefits. However, due to the way it is made and the types of milk used, feta may have some drawbacks. It is high in sodium, with a 1-ounce (28-gram) serving containing 312 mg of sodium, which can account for up to 13% of your RDI. It also has a higher lactose content than some other cheeses, so people who are allergic or intolerant to lactose should avoid eating it.
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It's a popular type of cheese made by ultrafiltration
Feta is a popular type of cheese made by ultrafiltration. It is a soft, white, and brined cheese that originated in Greece and is used in many Mediterranean dishes. Feta is the most well-known cheese in Greece and is used in dishes ranging from appetizers to desserts. It is a Protected Designation of Origin (PDO) product, meaning that only cheese made in certain areas of Greece can be called "feta".
The process of ultrafiltration is used to make feta cheese by selectively concentrating milk protein and fat. This technology is used to increase cheese yield by incorporating whey proteins. Ultrafiltration can also improve manufacturing efficiency by enhancing the casein content of the milk to optimize gel formation and maximize plant throughput.
In traditional feta cheese-making, the milk is usually thermalized or low-pasteurized and non-homogenized. However, in commercial production, milk is often concentrated and homogenized before mixing with the starter. Ultrafiltration can be used to produce feta cheese from sheep's milk, goat's milk, or cow's milk. About 55% of milk processed by ultrafiltration is converted into feta cheese, and about 75% of the feta cheese consumed in EU countries is made from sheep's or goat's milk.
The process of making feta cheese using ultrafiltration involves preheating the raw milk to 45-50°C and then treating it with an ultrafiltration membrane. This treatment helps to protect the proteins that affect the flavor and texture of the cheese while also improving the stability of the final product. The ultrafiltration membrane also helps to retain most of the caseins, beta lactoglobulin, ALA, and seralbumin, resulting in a higher protein content and improved product stability.
Feta cheese made by ultrafiltration has a unique flavor and texture. It is a semi-hard cheese with a smooth surface and a pleasant local flavor or slight tart taste. The color of the cheese is pure white when made from sheep's, goat's, or buffalo's milk, and it ranges from off-white to yellowish when made from cow's milk.
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Feta is a natural source of several important nutrients
Feta cheese is a natural source of several important nutrients. It is a good source of calcium, which helps maintain healthy teeth and bones. Feta also contains phosphorus, which supports bone health and regulates the body's acid-base balance. The cheese is also a source of vitamin B12, which helps keep the blood and nervous system healthy and supports energy metabolism. Feta provides riboflavin, which is another B vitamin, and it has high levels of protein.
Feta cheese also contains conjugated linoleic acid (CLA), a fatty acid found in animal products. Cheeses made with sheep's milk, such as feta, have a higher CLA concentration than cheeses made with milk from cows or goats. Studies have shown that CLA can help reduce body fat and improve body composition by decreasing fat mass and increasing lean body mass. CLA may also offer anti-cancer benefits and help prevent diabetes.
Feta is also a source of probiotics, which can promote healthy gut function. It is lower in fat and calories compared to many other cheeses, making it a weight-friendly option for those looking to maintain a healthy weight. However, feta does contain saturated fat, which should be limited to less than 10% of daily calorie intake.
While feta cheese is a good source of nutrients, it is also high in sodium, which can contribute to high blood pressure. It is recommended to rinse the cheese with water before eating to reduce salt intake. Feta is also high in lactose, so people with lactose intolerance should consume it with caution.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and has small or no holes.
Feta cheese is a type of natural cheese. It is made by coagulating milk using rennet and acidifying it using a thermophilic or mesophilic lactic starter.
Feta cheese is a good source of nutrients. It is also one of the lowest-calorie cheeses. However, it is high in sodium and has a higher lactose content than some other cheeses.
Feta is used in many Mediterranean dishes, including salads such as Greek salad, and pastries such as spanakopita and tyropita. It is often served with olive oil or olives and sprinkled with herbs such as oregano.
To make feta cheese, the milk is pasteurized and then lactic acid starter cultures are added to separate the whey from the curds. Rennet is then added to set the casein. The curd is shaped by draining the whey and placing it in molds for 24 hours. The curd is then 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 distributed to consumers.
