Download - THE ROAD OF CHEESE IN GREECE
THE ROAD OF CHEESE IN GREECE
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The Greeks and the cheese
cheese is not a food supplement, it is food cheese for breakfast, lunch, dinner, alone or
with other food
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REASONS economic
history limited
urbanization average
consumption of 23 kg per person per year
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FETA’S DESCRIPTION sheep milk or a
mixture of sheep and goat milk (maximum 30% goat's milk)
100,000 tons of feta in an annual basis
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HISTORY OF FETA Homer's ‘Odyssey’, Cyclope
Polyphemus
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NUTRITIONAL VALUE
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PRODUCTION OF FETA 1. Collection and delivery of
milk up to a temperature of 2 °C
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PRODUCTION OF FETA 2. to the cream
separator: cleaned, filtered, standardized. Cream’s separation from the milk
3. pasteurization 9
PRODUCTION OF FETA 4. add: lactic culture, yogurt
culture, rennet
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PRODUCTION OF FETA 5. we cut it and
place it in moulds so as to be shaped and to drip its liquids. Is being salted with roch salt and a few hours later is being placed in salt solution.
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6. it is being placed in containers - ripen for 10 days at 18 °C. Then in refrigerators for 50 days at 2°C
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PRODUCTION OF FETA 7. Feta cheese
after the maturing procedure of 2 months is safe and ready to be consumed.
promotion to the market
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ORGANIC CHEESE
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SAFETY REGULATIONS HACCP ISO
Raw milk Collection of
raw milk Reception of
raw milk Filtration of raw
milk
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SAFETY REGULATIONS HACCP ISO Storage of
raw milk Pasteurizatio
n Starter
culture
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SAFETY REGULATIONS HACCP ISO
Dry-salting Ripening
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SAFETY REGULATIONS HACCP ISO
Packaging Storage
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CONSERVATION metal containers or wooden barrels brine containing 7% salt
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Packages airtight
packages containers with
its natural brine
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GREEK SALAD olive oil feta fresh tomatoes cucumbers onions olives peppers herbs
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