Enzymatic Magic: Creating Feta Cheese Perfection

Feta cheese is a Greek PDO white pickled cheese made from ewe or a mixture of ewe and goat milk. It can also be made from cow's milk, though this is considered non-authentic feta cheese. The milk is mixed with rennet, a group of enzymes that curdles milk into solid curds and separates it from whey. The curds are strained into molds and formed into blocks, which are then salted and aged in a brine solution. The enzymes used in the process are typically bacterial cultures, which act as coagulants. The specific enzymes involved in the cheesemaking process can vary, and may include lipase, plasmin, and proteinases.

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Lipase: an enzyme in goat and sheep milk that gives feta its traditional tang

Feta cheese is a Greek PDO white pickled cheese, ripened in tins filled with brine. It is traditionally made from sheep's milk or a mix of sheep's and goat's milk, with the latter not exceeding 30% of the total cheese milk.

Goat and sheep milk contain a higher concentration of the enzyme lipase, which binds to fat globules and facilitates the release of amino acids. This higher concentration of lipase produces a stronger-tasting cheese and gives feta its characteristic tang.

Lipase is naturally present in goat's milk, but if using pasteurized goat's milk, the lipase enzyme will have been largely destroyed, requiring the addition of lipase powder to achieve the desired tangy flavour. Cow's milk feta, on the other hand, often has lipase added to approximate the tangy flavour associated with traditional feta.

Lipase is an enzyme that can be sourced from animals or microbes. In the context of cheese-making, it is classified as a coagulant, similar to rennet, which is another group of enzymes essential to the cheese-making process.

In summary, lipase is an enzyme naturally present in goat and sheep milk, contributing to the tanginess of feta cheese. Its presence gives feta its traditional flavour profile, distinguishing it from milder cow's milk feta.

Rennet: a necessary coagulant made from animal, microbial or vegetable sources

Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In modern times, it is also made from cow's milk. The milk is mixed with rennet, a necessary coagulant that causes the milk to curdle and separate from the whey.

Rennet is made from animal, microbial, or vegetable sources. It is a group of enzymes that curdle milk into solid curds. Animal rennet is sourced from the stomachs of calves, lambs, or kids. Microbial rennet is produced by microorganisms, while vegetable rennet is derived from plant sources.

In the context of cheese-making, enzymes are catalysts that facilitate the coagulation of milk. They can be of animal, microbial, or vegetable origin. In the United States, the term "enzymes" on food labels often encompasses various catalysts, including animal rennet and microbial or vegetable substitutes. However, it is worth noting that some cheeses use only vegetable or microbial enzymes and may be labelled as "Vegetarian Friendly/Suitable."

The use of rennet in cheese-making is essential to the process of curdling the milk and separating the curds from the whey. This step is crucial in forming the feta cheese into blocks, which are then salted and aged to develop the desired texture and flavour.

Bacterial cultures: enzymes that are not involved in the coagulation process

Feta cheese is a Greek PDO white pickled cheese, traditionally made from sheep's milk or a mix of sheep's and goat's milk. The milk is mixed with rennet, a group of enzymes that curdles milk into solid curds and separates it from whey. The curds are strained into moulds and formed into blocks, which are then salted and aged in a brine to develop the cheese's signature tang and crumbly texture.

The enzymes in feta cheese are bacterial cultures that are not involved in the coagulation process. They are not animal, microbial, or vegetable rennet. Enzymes act as catalysts and can be from multiple sources, including animal, microbial, or vegetable. In the context of cheese-making, enzymes can refer to rennet or coagulants, which are used to curdle milk and initiate the cheese-making process.

While the specific enzymes involved in feta cheese production were not explicitly mentioned, it's important to understand the role of enzymes in cheese-making. Enzymes are crucial in the coagulation process, where they facilitate the transformation of milk into curds and whey. This process is essential for separating the solids (curds) from the liquids (whey), which are then further processed to create cheese.

In the case of feta cheese, the coagulation process is typically achieved through the use of rennet, which contains a group of enzymes that act as coagulants. However, it's important to note that the bacterial cultures and enzymes involved in flavour development and other processes beyond coagulation were not specified in the sources provided.

To ensure the desired flavour and texture of feta cheese, cheese makers may utilise specific bacterial cultures and enzymes beyond the coagulation process. These additional enzymes and cultures can contribute to flavour development, texture modification, and other qualities that characterise feta cheese. Therefore, while the coagulation process is a crucial step in feta cheese production, the role of enzymes extends beyond coagulation to encompass various aspects of cheese maturation and flavour enhancement.

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Plasmin: an enzyme that is not active in feta due to its pH

Feta cheese is a Greek white pickled cheese made from ewe's milk or a mixture of ewe and goat's milk. Commercially available feta cheese is often made from cow's milk. Feta is considered a hard cheese, but it is generally not pressed in a cheese press. The process of making feta involves cutting the curd into cubes, stirring gently, and then draining the curds in a cheesecloth.

One of the enzymes involved in cheese-making is plasmin, which is the primary agent of proteolysis in good-quality milk. Plasmin is closely associated with casein micelles and is the active constituent of a complex enzyme system. It preferentially cleaves polypeptide chains after a lysine or arginine residue. The activity of plasmin in milk is regulated by a series of inhibitors, and it is optimally active at a pH of 7.5 and a temperature of 37°C.

In the context of feta cheese, Nega and Moatsou (2012) noted that no plasmin action was expected due to the pH and other physicochemical characteristics of this type of cheese. Feta is a low-pH cheese, with an initial acidity of the milk being <0.25% lactic acid or a pH of >6.5. The pH of feta cheese further increases during ripening due to the migration of lactic acid and NH3.

The absence of plasmin activity in feta cheese is attributed to the specific pH conditions and other aspects of the cheese's physicochemical nature. This is in contrast to other cheese varieties, such as Swiss-type cheeses, where plasmin plays a significant role due to the higher cooking temperatures that inactivate inhibitors and activate plasminogen.

While plasmin is not active in feta cheese due to its pH, other enzymes such as lipase play a role in the cheese-making process. Lipase is naturally present in goat's and sheep's milk, contributing to the traditional "tang" of feta cheese. When using cow's milk, lipase can be added to achieve a similar tangy flavor.

Lipase powder: added to cow's milk to approximate the tangy flavour of goat and sheep milk feta

Feta cheese is traditionally made from sheep's milk or a combination of sheep and goat's milk, and has been a staple of Greek cuisine for thousands of years. Its unique tangy flavour and crumbly texture result from brining and aging processes. The word "feta" means "slice" in Greek, and refers to the sliceability of the cheese block or the original shape of feta.

While feta is traditionally made from sheep and/or goat's milk, many commercially available cheeses are made from cow's milk today. The flavour of feta made from cow's milk can be milder than traditional feta, unless lipase is added. Lipase is an enzyme that occurs naturally in higher concentrations in goat and sheep milk, and it binds to fat globules and facilitates the release of amino acids. This higher concentration of lipase in the milk tends to produce a stronger-tasting cheese and gives feta its traditional tang.

Lipase usually comes in a powder form, in mild and strong concentrations. Goat's milk has the enzyme lipase naturally present in it and so does not require the addition of lipase powder. If you are making feta from cow's milk or pasteurised goat's milk, you may want to add the lipase powder to more closely approximate the tangy flavour that is associated with this cheese.

To make feta cheese at home, heat one gallon of milk over low heat to 86°F (30°C). While waiting for your milk to heat, add 1/2 teaspoon of lipase powder to 1/4 cup of filtered water and stir to dissolve. When the milk reaches 86°F (30°C), turn off the heat and gently stir in the lipase mixture for 30 seconds. After you've added the lipase, sprinkle one packet of feta cheese cultures over the top of the milk, then gently stir the cultures into the milk for one minute.

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