Kamil Perry
Athenos feta cheese is made from cultured pasteurized part-skim milk, salt, and enzymes. The cheese also contains powdered cellulose, a natural mold inhibitor, and spices, including dried garlic, to enhance its flavor. The product is crafted with simple, fresh ingredients and is marketed as the perfect savory addition to meals.
| Characteristics | Values |
|---|---|
| Main Ingredient | Feta Cheese |
| Other Ingredients | Cultured Pasteurized Part-Skim Milk, Salt, Enzymes, Powdered Cellulose, Spice, Dried Garlic, Natamycin |
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What You'll Learn
Pasteurized part-skim milk
Feta cheese, including the variety produced by Athenos, is made from pasteurized part-skim milk. Pasteurization is a process that involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process helps to ensure the safety of the milk and any products made from it, such as cheese.
Part-skim milk refers to milk that has had some, but not all, of the milk fat removed. This is typically done through a process called skimming, where the milk is separated into layers based on density, allowing for the removal of a portion of the cream. Skimmed milk has a lower fat content than whole milk, typically containing around 0.5% to 2% milk fat.
Using part-skim milk contributes to the characteristic texture and taste of feta cheese. Feta is known for its crumbly, slightly dry texture and tangy, salty flavour. The reduced fat content in part-skim milk influences the final product's texture and flavour development during the cheese-making process.
Additionally, the pasteurization of the milk plays a significant role in ensuring the safety and quality of the feta cheese. Raw milk can harbour harmful bacteria, such as E. coli and Salmonella, which can cause foodborne illnesses. Pasteurization effectively eliminates these pathogens, making the milk safe for consumption and subsequent cheese production.
In summary, the use of pasteurized part-skim milk in Athenos feta cheese is a crucial aspect of both the sensory characteristics and the safety of the product. The pasteurization process ensures that the cheese is safe to eat, while the part-skim milk contributes to the desired texture and flavour that consumers expect from feta cheese.
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Salt
Athenos feta cheese is made from pasteurized part-skim milk, salt, and enzymes. Salt is a key ingredient in feta cheese, and has several important roles in the cheese-making process.
In addition to its impact on flavor, salt is crucial for the texture and structure of feta cheese. Salt helps control the growth of bacteria and molds during the cheese-making process, influencing the final texture of the cheese. It also plays a role in moisture control, affecting the dryness or creaminess of the cheese. A controlled amount of salt is added to achieve the desired texture and consistency, ensuring that the feta cheese crumbles perfectly.
The salt used in Athenos feta cheese is likely a refined salt, ensuring purity and consistency. Refined salt undergoes a process of purification to remove impurities and minerals, resulting in a uniform product with a consistent taste and texture. This type of salt is commonly used in cheese-making to maintain the desired quality and consistency across batches.
The presence of salt in feta cheese also has an impact on its shelf life and preservation. Salt acts as a natural preservative, inhibiting the growth of harmful microorganisms and extending the cheese's freshness. This preservation property of salt contributes to the longer shelf life of feta cheese compared to some other fresh cheeses.
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Enzymes
Athenos feta cheese is made from cultured pasteurized part-skim milk, salt, and enzymes. The enzymes used in the cheese-making process play a crucial role in transforming milk into cheese. These enzymes are added to the milk to promote specific biochemical reactions that coagulate the milk, separating it into solid curds and liquid whey. This process is essential for the formation of cheese curds, which are then further processed to create the final feta cheese product.
The enzymes used in cheese making can come from various sources, both animal and microbial. One of the most common sources of enzymes for cheese making is the rennet produced in the stomachs of young ruminant animals, such as calves, lambs, or goats. These animals produce a mixture of enzymes in their stomachs to curdle milk, which can then be extracted and used in cheese making. However, with the advancement of technology and a shift towards vegetarian and vegan options, microbial enzymes have also been developed and are now widely used. These microbial enzymes are produced by fermenting specific microorganisms, such as fungi or bacteria, and offer a suitable alternative to animal-derived rennet.
The specific enzymes used in Athenos feta cheese are likely a combination of microbial transglutaminase and proteases. Transglutaminase plays a crucial role in forming the cheese curds by cross-linking milk proteins, which adds to the texture and meltability of the final cheese product. On the other hand, proteases aid in breaking down the milk proteins, contributing to the development of flavour and texture during the cheese-ripening process.
Overall, enzymes are an essential component in the production of Athenos feta cheese, facilitating the transformation of milk into cheese. By initiating the coagulation process and influencing the development of flavour and texture, enzymes play a pivotal role in determining the final characteristics of the feta cheese product.
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Powdered cellulose
Athenos Feta Cheese is made from a few simple, fresh ingredients. The primary ingredient is pasteurized part-skim milk, which is cultured and mixed with salt and enzymes to create the cheese. To prevent caking, powdered cellulose is added. This ingredient is a common food additive derived from plant fibres and is often used to improve texture and stability in a range of products. It is generally recognized as safe by the FDA and is used in small quantities. The crumbled cheese also contains spices, including dried garlic, and natamycin, a natural mould inhibitor, to preserve freshness.
Cellulose itself is a polysaccharide, a type of carbohydrate, and is the most abundant organic polymer on Earth. It is a long chain of glucose molecules, which can be broken down and utilized by some organisms, but it is indigestible by humans. This indigestibility is one reason why powdered cellulose is often used as a source of dietary fibre in food products, as it adds bulk and can aid in digestion and bowel function.
The process of making powdered cellulose involves breaking down plant fibres, often from wood pulp or cotton, into a fine powder. This powder has excellent water-absorbing properties and can also act as an emulsifier or thickening agent. In cheese products, it helps to maintain the desired texture and consistency, ensuring a pleasant consumer experience.
Overall, the use of powdered cellulose in Athenos Feta Cheese is a common and safe practice to maintain product quality and freshness. It helps to ensure the cheese remains in a desirable, crumbled state and does not clump or spoil prematurely.
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Natamycin
Athenos feta cheese is made from a few simple, fresh ingredients. The primary ingredient is pasteurized part-skim milk, which is cultured and mixed with salt and enzymes to create the cheese. To keep the cheese fresh, powdered cellulose is added to prevent caking, and natamycin is included as a natural mould inhibitor.
The use of natamycin in food products, including cheese, is regulated by food safety authorities worldwide, including the U.S. Food and Drug Administration (FDA). It is generally recognized as safe (GRAS) for this purpose and is listed in the FDA's regulatory handbook. However, the acceptable levels and specific applications may vary slightly between different regulatory bodies.
As a natural mould inhibitor, natamycin plays a crucial role in maintaining the quality and safety of dairy products, including feta cheese. By inhibiting mould growth, it prevents spoilage and the associated economic losses. Additionally, natamycin helps ensure that consumers receive a safe and high-quality product, free from undesirable mould contamination, contributing to the overall shelf life and stability of the food item.
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Frequently asked questions
Athenos feta cheese is made from cultured pasteurized part-skim milk, salt, and enzymes.
Yes, the product also contains powdered cellulose to prevent caking, spices, dried garlic, and natamycin, which is a natural mold inhibitor.
Yes, all Athenos feta cheese products must be kept refrigerated.
