Feta cheese

Denkov, Ts. and Kr stev, 1.1970. Cited by G.T. Lloyd and E.H. Ramshaw. The manufacture of Bulgarian Feta cheese. Aust. J. Dairy Technol, 34, 180-183. 

Wium, H., Pedersen, P.S., and Qvist, K.B. 2003. Effect of coagulation conditions on the microstructure and the large deformation properties of fat-free Feta cheese made from ultrafiltered milk. Food Hydrocolloids 17, 287-296. 

Horwood, J.F., Lloyd, G.T., Stark, W. 1981. Some flavor components of Feta cheese. Aust. 1. Dairy Technol. 36, 34—37. 

For breakfast try the lemon poppy seed pancakes - light, fluffy pancakes served with a stellar creamy lemon sauce. Heavier, but unsurpassed, are the organic oatmeal pancakes - topped with a warm peach compote and served with pure maple syrup. Lunch favorites include the love cakes - three black bean and cornmeal cakes, sauteed and topped with tomatillo salsa, sour cream, feta cheese and spears of raw onion and pudge - mashed potatoes colored with sun-dried tomatoes, basil and olive oil. 

Stuffed mushrooms were rich and, well, meaty - mushroom caps stuffed with a mixture of soy, scallions, carrots and black mushroom in a spicy, black mushroom sauce. Also excellent were the black bean quesadillas - an unusual mix of feta cheese, black beans, brown rice, corn and sun-dried tomatoes in a flour tortilla. A tangy, house-made salsa makes the dish. The sesame noodles salad is also a crowd-pleaser - chilled lo mein noodles mixed with sesame and peanut butter. Save room, though. The biggest hit at Cafe Sunflower is the vegan carrot cake - a killer dessert with a tofu cream cheese frosting that will fool even the most die-hard sweet tooth. 

Alongside traditional meat and eggs dishes, vegetarians will find four different nomeat scrambles with a choice of either tofu or eggs. The Greek scramble is made with spinach, tomatoes, black olives and feta cheese with hearty home potatoes and a... 

Greece Feta cheeses Sarantinopoulos et al. 2002 Manolopoulou et al. 2003 Litopolou-Tzanetaki et al. 1993... 

Litopolou-Tzanetaki E, Tzanetakis N, Vafopoulou-Mastrojiannaki A (1993) Effect of type of lactic starter on microbiological chemical and sensory characteristics of feta cheese. Food Microbiol 10 31 1... 

The development started by Loeb and Sourirajan in 1960, has resulted in something quite different than desalination of sea and brackish water. I am quite certain that in those days they did not think of Feta cheese and low-alcohol beer. I have selected these products in order to show that membrane filtration is an accepted process in the food industry and not just a pipe dream of the future, on which we all based our hopes during the first years of the process. 

Feta cheese originates from Greece, where it was originally produced from yew s milk. Today it is an important ingredient of the daily diet in Southeast Europe and the Arabic countries. In these countries the milk production is too low to sustain a level of self-sufficiency with this type of cheese. Consequently several North European countries, among them Denmark, have started a comprehensive production of Feta cheese for export purposes. 

Today all Danish dairies producing Feta cheese, with one exception, base their production on ultrafiltration. The largest of these installations, built in 1977, is today treating 300,000 metric tons milk daily. Investment in UF plants amounts to approx. 

Figure 3 shows the DDS UF-plant at the above mentioned Feta cheese factory. It comprises a total of 20 DDS UF modules, type 35, each with 27 m (approx. 297 ft ) membrane area. The membrane applied is of synthetic material with a nominal cut-off value of 20,000. The plant can operate round the clock, and the cleaning time is approx. 2 hours every 24 hours. The cleaning is carried out with a solution of hot 0.5% sodium hydroxide, followed by a solution of hot 0.3% nitric acid, and sterilization if necessary with CI2. The membrane life time is approx. 1 year. 

Because some of the minerals are lost with UF, there are some differences between traditional cheese and that made with UF. In the U.S., this application has been hindered by concern over whether cheese made with UF meets the established standards of identity. In the Spring of 1985, the FDA said feta cheese made from UF may be acceptable in the U.S.A. 

Rantsiou, K., Urso, R., Dolci, P, Comi, G., Cocolin, L. (2008). Microflora of Feta cheese from four Greek manufacturers. International Journal of Food Microbiology, 126(1-2), 36-42. 

Valsamaki, K., Michaelidou, A. (2000). Biogenic amine production in feta cheese. Food Chemistry, 71, 259-266. http //dx.doi.org/10.1016/S0308-8146(00)00168-0. 

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