Structured Feta cheese is made from standardized cows' milk concentrated about three-fold by UF. Awad, in Encyclopedia of Dairy Sciences (Third Edition), 2022 Structured Feta The tins are sealed using the double-seam closure technique. The brine concentration is adjusted to give 3–4.5% salt in the mature cheese. The cheese is allowed to ripen for up to 24 h to develop the desired pH, cut into blocks, filled into tins (l4–16 kg per tin) and covered with brine (4–6 kg). Several systems are available for continuous moulding and draining to remove the required quantity of whey followed by fusion of curd particles. The curd cubes are then delivered to the moulding system. The retentate is then pumped to a continuous cheese coagulator/cutting device, ‘Alcurd’, which achieves continuous coagulation and cutting of the coagulum into uniform cubes. The retentate is heated to 90 ☌ for 1 min, homogenized (5 MPa), cooled to 30 ☌ and then mixed with starter, coagulant, decolorizing agent and CaCl 2 using dosing devices and an in-line static mixer. Structured Feta cheese is made from standardized cows' milk concentrated about threefold by ultrafiltration. Abd El-Salam, in Encyclopedia of Dairy Sciences, 2002 Structured Feta The final salt content of the cheese is about 3.0%. Brine solution containing 6–8% NaCl is added and the barrels are left for maturation at 14–16☌, until a pH of 4.4–4.6 is reached. Then the cheese blocks are washed with water or brine and placed in a barrel. The salted blocks are left on the cheese table for about 10–15 days, to allow the formation of a thick skin on the exposed surfaces. The blocks are dry-salted by sprinkling granular salt onto all their surfaces, and this process is repeated three to four times over several days. When the desired amount of whey has been removed, the fresh cheese is taken out of the mould and cut into blocks. During drainage, at 14–16☌, the moulds are turned upside down every 2–3 h. Afterwards, the cubes are transferred into a mould and drainage of the excess whey takes place. When coagulation is complete, the curd is cut into cubes (2–3 cm 3) and, in order to increase cohesion, it is left to stand in the whey for about 5–10 min. Lactic starters are usually added at 32–34☌, 15–30 min before rennetting. Coagulation is achieved at 32☌ in 45–50 min. Calcium chloride (0.02% v/v) is used with heat-treated milk to restore the calcium balance after heating. Before the addition of the rennet, the milk is standardized to give a casein-to-fat ratio of 1: 1 and then either pasteurized at 72☌ for 15 s (HTST) or heat-treated at 65–68☌ for 30 min (Holder method). Mixtures of sheep's and goat's milks also give Feta cheese of good quality, as long as the proportion of goat's milk is 6.5. Özer, in Encyclopedia of Food Microbiology, 1999 Feta Cheeseįeta cheese is traditionally produced from sheep's milk. Some cheeses are also made with animal products, such as Vitamin A Palmitate, which is sometimes made with fish liver oil.Barbaros H. The best way to determine if a cheese contains rennet, whether animal or plant-based or GMO, is to call the company and ask.Īlso be aware that companies often change the ingredients they use when they make a product, so a cheese made with vegetarian-friendly rennet one week may be made with animal rennet the next. A cheese label that states the product is "100% Organic" or "USDA Organic" is helpful too, but that doesn't always mean the type of rennet used isn't GMO. If you want to avoid GM or GMO foods, look for the "Non-GMO product" label on the cheeses you buy. Look for the term "vegetarian" or "vegan" on the label to narrow down your choices. The FDA states that "enzymes of animal, plant, or microbial origin may be declared as "enzymes" on a cheese label, with no delineation between animal forms and vegetable forms. Labels won't always tell the whole story about the food, since the terms used are not always clear.
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