THE ROAD OF CHEESE IN GREECE

1. THE ROAD OF CHEESE IN GREECE

2. The Greeks and the cheese • cheese is not a food supplement, it is food • cheese for breakfast, lunch, dinner, alone or with other food

3. REASONS • economic history • limited urbanization • average consumption of 23 kg per person per year

4. FETA’SDESCRIPTION • sheep milk or a mixture of sheep and goat milk (maximum 30% goat's milk) • 100,000 tons of feta in an annual basis

5. HISTORY OF FETA • Homer's ‘Odyssey’, Cyclope Polyphemus

6. NUTRITIONAL VALUE

8. PRODUCTION OF FETA • 1. Collection and delivery of milk up to a temperature of 2 °C

9. PRODUCTION OF FETA • 2. to the cream separator: cleaned, filtered, standardized. Cream’s separation from the milk • 3. pasteurization

10. PRODUCTION OF FETA • 4. add: lactic culture, yogurt culture, rennet

11. 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.

12. 6. it is being placed in containers - ripen for 10 days at 18 °C. Then in refrigerators for 50 days at 2°C

13. PRODUCTION OF FETA • 7. Feta cheese after the maturing procedure of 2 months is safe and ready to be consumed. • promotion to the market

14. ORGANIC CHEESE

15. SAFETY REGULATIONS HACCP ISO • Raw milk • Collection of raw milk • Reception of raw milk • Filtration of raw milk

16. SAFETY REGULATIONS HACCP ISO • Storage of raw milk • Pasteurization • Starter culture

17. SAFETY REGULATIONS HACCP ISO • Dry-salting • Ripening

18. SAFETY REGULATIONS HACCP ISO • Packaging • Storage

19. CONSERVATION • metal containers or wooden barrels • brine containing 7% salt

20. Packages • airtight packages • containers with its natural brine

21. GREEK SALAD • olive oil • feta • fresh tomatoes • cucumbers • onions • olives • peppers • herbs