Typically, feta cheese is packaged and distributed in retail outlets and restaurants in one of four stores: cubes and brine in small tubs; Shredded product in gas wash feta cheese processing (nitrogen) ready to be added to salads; Vacuum packed; Wholesale supply of cubes in large containers. The cottage cheese is dipped and cut into rectangular shapes on the drain table. Drain the water for two hours at a temperature of 30 ° C, then place the cottage cheese in a chamber at a temperature of 18 ° C and 85% relative humidity. For all cheeses, weigh all the salt at once and spread the salt evenly by spreading it all over the cheese surface. To dry the cheese, place it in 1 L plastic containers with partially open lids and store at room temperature for 24 hours.
Feta Production
Feta is prepared either in small enterprises using traditional methods or in large industrial units that respect traditional original feta production. In both cases, it is not easy to produce white cheese, so we can say that it is handmade cheese. In modern industrial units and feta cheese processing, most of the feta amount (for export and domestic consumption) is expected to be produced. Milk is collected by the producers and cheese is fed to the milk in large barrels. Coagulation of milk should be done within 2 days of collection. Feta is traditionally made from unpasteurized milk, but pasteurized milk is now used in industrial diaries due to concerns about public health and export rules.
The milk is pasteurized for 15 seconds at a temperature of not less than 72 ° C or in another time and temperature combination. Milk is added after pasteurization as it ages at 34-36 ° C. After cooling the milk for 20 minutes, rennet is added to coagulate the milk. They are then transported to molds which facilitate drainage and the formation of small feta cheese processing. The filled forms are stored for 18-24 hours at a temperature of 16-18 ° C and rotated periodically to ensure regular drainage and ensure that all clots are exposed to the same pressure. After salting, the cheese is aged in brine for 14 to 20 days. This part of the process takes place at 16-18 ° C with a high relative humidity. At this point, the cheese will have a moisture content of less than 56% and a pH of 4.4 to 4.6. Thereafter, a second ripening occurs. Stored in saline in a white refrigerator for two months at 1-4 C for feta cheese processing.