Randy Chandler
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is a staple of Greek cuisine and is used in many Mediterranean dishes. Feta cheese is known for its tangy and sharp flavor and its creamy mouthfeel. While it is generally safe to consume, there are some concerns about the presence of yeast and bacteria in feta cheese, especially when made with unpasteurized milk. Various studies have examined the yeast content in feta cheese, with almost all samples containing considerable amounts of yeast. The growth of yeast in feta cheese is influenced by factors such as pH, sodium chloride content, water activity, and temperature. Additionally, the presence of yeast can affect the flavor and texture of the cheese, creating Swiss cheese-like bubbles.
| Characteristics | Values |
|---|---|
| Yeast occurrence in feta cheese | Almost all samples of feta cheese contain yeasts in considerable numbers, ranging from 104-106cfu g- |
| Yeast strains found in feta cheese | Candida catenulata, Yarrowia lipolytica, Trichosporon cutaneum, Kluyveromyces |
| Yeast growth in feta cheese | Optimal at pH 5.5, with a suitable growth range of pH 2.5-8; optimal temperature of 32°C, with a suitable growth range of 4°C-44°C |
| Yeast resistance in feta cheese | Resistant to chemical preservatives such as sodium benzoate, calcium propionate, potassium sorbate, and natamycin |
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What You'll Learn
- Feta cheese contains bacteria that can promote gut health and prevent diseases
- Feta is a white, soft, and brined cheese, with a tangy flavour
- Feta cheese is a staple of Greek cuisine and is used in many Mediterranean dishes
- Feta cheese can be made at home and is a great beginner cheese
- Feta cheese contains yeast, with almost all samples in one study containing yeasts in considerable numbers
Feta cheese contains bacteria that can promote gut health and prevent diseases
Feta cheese is a soft, white, brined cheese that originated in Greece. It is made from goat's and sheep's milk and is used in many Mediterranean dishes. Feta is a cultured cheese, and its unique characteristics are due to the particular environment in which it is produced.
Feta cheese contains friendly bacteria that promote gut health and prevent diseases. These bacteria can help protect the intestinal tract from disease-causing bacteria such as E. coli and Salmonella. Test-tube studies have shown that the bacteria in feta cheese can survive extreme conditions in the gut, such as bile acid. Additionally, these bacteria have anti-inflammatory effects and can help improve body composition by decreasing fat mass and increasing lean body mass.
Feta cheese is a rich source of calcium, with a 28-gram serving containing nearly 140 mg of calcium. Calcium is essential for bone development and health, and when combined with magnesium and vitamin D, it forms a potent anti-cancer mixture. Feta also contains conjugated linoleic acid (CLA), a fatty acid known to have anti-cancer effects.
Furthermore, feta is a good source of probiotics, which are live, friendly bacteria that can benefit gut health and support immune system function. Researchers are studying whether probiotics can help with symptoms of irritable bowel syndrome and inflammatory bowel disease.
While feta cheese offers potential health benefits, it is important to note that it has a high sodium content, which can contribute to high blood pressure and other health issues. Additionally, it contains saturated fats, which should be limited in the diet. For these reasons, moderation is key when consuming feta cheese.
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Feta is a white, soft, and brined cheese, with a tangy flavour
Feta is a white, soft, and brined cheese with a tangy flavour. It is a staple of Greek cuisine and is used in many Mediterranean dishes. Feta is produced in blocks and has a firm texture, but it can crumble when cut and has a creamy mouthfeel. It is made with milk from sheep and goats raised on local grass in specific regions of Greece, which gives the cheese its unique characteristics. The flavour of feta can range from tangy and sharp when made with sheep's milk to milder when made with goat's milk.
Feta cheese is a cultured cheese, and its culture provides much of its flavour. It is often made with bacterial cultures, which can include yeast strains. These yeast strains can grow at low pH levels and survive extreme conditions in the gut. While yeast is not always present in feta cheese, studies have found yeast in feta cheese in considerable numbers in some samples of Danish feta cheese. The occurrence of yeast in feta cheese can depend on various factors, such as the type of milk used, the bacterial culture, and the production methods employed.
The brine used to store feta cheese also plays a crucial role in its flavour and texture. A higher concentration of salt in the brine can harden the cheese, while a lower concentration can result in a softer texture. The brine is typically made by dissolving salt in water and cooling it before pouring it over the cheese. The brine not only preserves the feta but also adds a salty kick to dishes.
Feta cheese is known for its health benefits, including probiotics that promote immune and intestinal health and provide anti-inflammatory effects. However, it is important to note that feta made with unpasteurized milk may not be recommended for pregnant women and can be contaminated with Listeria bacteria. Overall, feta is a versatile cheese that can be added to various dishes, such as salads, grilled dishes, fruits, tacos, and pizzas.
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Feta cheese is a staple of Greek cuisine and is used in many Mediterranean dishes
One popular way to enjoy feta is in a Greek salad, where it is crumbled over fresh vegetables such as watermelon, tomatoes, and cucumbers. Feta is also commonly used in baked dishes, such as the viral baked feta pasta, where the cheese is baked with tomatoes, chilli peppers, and olive oil. Another famous Greek dish that uses feta is spanakopita, a spinach pie. Feta is also delicious when baked with bell peppers, red onions, and cherry tomatoes, creating a warm and creamy spread.
Feta cheese is also used in various appetisers and side dishes. One example is phyllo and feta cheese rolls, which are crunchy, buttery, and perfect as a starter or side. Another is a simple dish of feta drizzled with olive oil and seasoned with salt and pepper, often served with bread or used as a topping for salads. Grilled feta is also a popular choice, drizzled with olive oil and seasoned with pepper.
Feta cheese is a key ingredient in many Mediterranean dishes, adding a tangy, salty flavour to both sweet and savoury recipes. Its versatility and unique taste make it a beloved component of Greek and Mediterranean cuisine.
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Feta cheese can be made at home and is a great beginner cheese
Feta cheese is a great beginner cheese that can be made at home. It is a basic salt-brined, white cheese that can be made with minimal ingredients and equipment. It is a fresh, soft, white cheese that is a staple of Greek cuisine. Feta is traditionally made with milk from sheep and goats, but you can use any species of milk, including cow, goat, or sheep. The type of milk used will affect the flavour of the cheese, with sheep's milk resulting in a tangier flavour and goat's milk producing a milder taste.
To make feta cheese at home, you will need milk, a starter culture (such as mesophilic or clabber), rennet, and salt. You will also need some basic equipment, such as a large pot, a colander, butter muslin or cheesecloth, and containers for storage. It is important to sanitise your cheesemaking tools, especially if you plan on keeping your feta for longer than a few weeks or if you have issues with mould in your home.
The first step in making feta cheese is to heat the milk to 86°F (30°C). You can do this by placing the pot of milk in a sink filled with hot water or by using a double boiler. Once the milk has reached the correct temperature, stir in the starter culture and maintain the temperature for about an hour.
Next, add the rennet and do not stir or touch the milk for about an hour, as the curd sets. After the curd has set, cut it into small cubes and slowly raise the temperature to 90°F (32°C) over half an hour, stirring occasionally.
Once the cheese is made, it needs to be drained and left to dry. This can be done by using the hanging ball method with a muslin cloth or by placing the cheese in a colander lined with cheesecloth. The cheese should then be cut into blocks and submerged in a saturated brine solution for 10 to 12 hours. The brine solution is made by dissolving salt in water and adding calcium chloride and vinegar.
Finally, the feta cheese can be stored in the refrigerator and should be consumed within one to two weeks for the best flavour and texture. Feta cheese can also be stored in brine for several months, but it may soften and start to fall apart.
It is worth noting that feta cheese contains bacteria and yeast strains that can offer health benefits, such as promoting immune and intestinal health. However, when made with unpasteurized milk, feta cheese has the potential to be contaminated with Listeria bacteria, so it is not recommended for pregnant women.
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Feta cheese contains yeast, with almost all samples in one study containing yeasts in considerable numbers
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is used in many Mediterranean dishes and is known for its tangy and sharp flavour when made with sheep's milk. While feta cheese is typically yeast-free, there have been studies indicating the presence of yeast in this cheese product.
One such study, "Yeast occurrence in Danish feta cheese", examined the yeast content in feta cheese from three different dairies. The results revealed that almost all samples contained yeasts in considerable numbers, ranging from 104 to 106 cfu g−. This suggests that, while not a common occurrence, it is possible for feta cheese to contain yeast.
The study also evaluated the resistance of fungal isolates to chemical preservatives such as sodium benzoate, calcium propionate, potassium sorbate, and natamycin. It was found that Cladosporium halotolerans and Didymella pinodella were the most sensitive fungi, while Yarrowia lipolytica and Candida parapsilosis exhibited the highest resistance to the tested preservatives.
Furthermore, FISH analysis identified viable but non-culturable populations of Streptococcus thermophilus and Lactococcus spp. in the feta cheese samples. Additionally, RAPD-PCR analysis of the L. plantarum isolates revealed a temperature-dependent clustering pattern.
The occurrence of yeast in feta cheese has important implications for food safety and spoilage control. The growth of yeast can be influenced by various factors such as pH, sodium chloride content, water activity, and temperature. Understanding the yeast content and its behaviour in feta cheese can help develop strategies to prevent spoilage and ensure the safety of the product for consumption.
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Frequently asked questions
No, feta cheese is not yeast-free. Yeast is one of the microbial components of feta cheese.
Yeast contributes to the flavour and texture of feta cheese, and it can also act as a preservative.
Yes, it is safe to consume yeast in feta cheese. The probiotics in feta cheese, including yeast, can promote gut health and have anti-inflammatory benefits.
