Feta is a cheese whose properties and nutritional values were known as early as the 8th century BC in ancient Greece. Feta cheese is a rich source of protein and calcium, but it also contains a lot of sodium, so not everyone can eat it. However, be careful when shopping as feta cheese is readily counterfeit. Check what properties of feta maser and how to recognize the real one.
FetatocheeseGreek, made from sheep's milk or from sheep's and goat's milk, where the goat's milk content may not exceed 30 %.
The milk used to make feta cheese is most often pasteurized, but raw milk is also used. Bacterial cultures are added to pasteurized milk, which determine the appropriate acidity and taste. Then the milk is cooled to around 35 degrees C and rennet and casein are added to obtain coagulation.
The obtained curds are shredded and transferred to a mold or cloth bag to separate the whey and left for a few hours. When the curds are of sufficient hardness, they are subjected to a process of s alting and cutting. The sliced and s alted cottage cheese is placed for a few days in metal dishes or wooden barrels.
The cheese is then matured in brine. It matures at room temperature for the first few weeks. Later, it is stored under refrigeration in metal vessels or wooden barrels for about 2 months.
The finished cheeses can be shipped to stores in their matured packaging. On site, they are cut into smaller pieces or packed in containers with brine, which prevents the cheese from drying out.
Feta (cheese) - he alth properties
Feta cheese is an excellent source of wholesome protein, which is a very important building component. It participates in the regulation of gene expression and metabolic processes, is part of enzyme systems, is involved in the transport of oxygen and in the processes of vision.
Protein also affects the physiological balance of calcium, and its proper supply is associated with the proper growth of the skeleton in children and the maintenance of bone mass in the elderly.
Feta cheese is a great source of calcium - 100 g of cheese covers the daily requirement for this ingredient in almost 50 percent. Calcium participates in the construction and metabolism of bones and teeth.Adequate calcium intake at a young age reduces the risk of osteoporosis later in life. In addition, calcium participates in the processes of muscle contractility and the conduction of nerve stimuli.
Feta cheese contains significant amounts of vitamin B12, which has a positive effect on the functioning of the nervous system. It takes part in the production of red blood cells and vitamin B2, necessary for the proper functioning of the immune system and the organ of vision.
Worth knowingFeta (cheese) - calories, nutritional values
Per 100 g:
Caloric value - 265 kcal Protein - 14.21 g Fat - 21.49 g - saturated fatty acids - 13.3 g - monounsaturated fatty acids - 4.623 g - polyunsaturated fatty acids - 0.591 g Cholesterol 89.0 g Carbohydrates 3.88 g
Minerals(% of RDA for an adult)
Calcium - 493.0 mg (49%) Sodium - 1139.0 mg (76%) Phosphorus - 337.0 mg (48%) Potassium - 62.0 mg (2%) Magnesium - 19.0 mg (5%) Iron - 0.65 mg (7%) Zinc - 2.88 mg (26%) Copper - 0.032 mg (4%) Selenium - 15.0 µg (28%)
Vitamins
Niacin - 0.991 mg (6%) Vitamin B1 - 0.154 mg (12%) Vitamin B2 - 0.844 mg (65%) Vitamin B6 - 0.424 mg (33%) Vitamin B12 - 1.69 µg (70% ) Folates - 32.0 µg (8%) Vitamin K - 1.8 µg (3%) Vitamin A - 125.0 µg (14%) Vitamin E - 0.18 mg (2%) Vitamin D - 0.4 µg (3%)
Source: USDA,% RDA based on IŻ N Nutrition Standards, 2022
Production of feta cheese is closely guarded by Greece
Source: x-news.pl/Dzień Dobry TVN
Feta (cheese) - contraindications
Feta is a high sodium product that contributes to an increased risk of high blood pressure, heart disease and stroke. Due to the high sodium content of feta cheese, people with arterial hypertension and kidney diseases should give up.
Feta cheese is not recommended for people allergic to goat's and sheep's milk. Feta cheese made from unpasteurized milk should exclude pregnant women from the diet due to the risk of contamination of the cheese with Listeria monocytogenes.
Worth knowingFeta cheese is a cheese included in the list of protected designation of origin (PDO) products, which means that only cheeses originating in certain regions of Greece (Peloponnese, Central Greece, Epirus, Thessaly, Macedonia, Thrace and the islands of Lesvos and Kefalonia) can be referred to as "feta".
Unfortunately, feta cheese is often counterfeited and under this name, cheeses made from other raw materials and in other regions of the world are available for sale. It is possible to sell imitation feta cheese, but the packaging should not bear the name "feta cheese". These cheeses can besold under the names "Greek style cheese" or "salad cheese".
Feta (cheese) - use in the kitchen
Feta is characterized by a slightly s alty, pungent taste, white color and a crispy texture. Cheese made with goat's milk has a milder taste than made from sheep's milk only. There are two types of fetish: hard and soft, which can be smeared on.
Feta cheese can be added to salads, sandwiches and hot dishes.
Feta cheese goes well with vegetables and fruit, e.g. watermelon, melon. It can be added to pizza, egg omelets and mashed potatoes.
- WHITE CHEESE - what are the properties of cottage cheese?
- Nutritional values of goat's cheese - all about goat's cheese
- PARMEZAN - nutritional values and application. Where to buy Parmesan cheese?
Feta (cheese) - how to buy a good quality feta?
When buying feta cheese, it is worth paying attention to the label and the composition of the cheese (the composition should include sheep's milk or sheep's and goat's milk). By choosing certified feta cheeses, we can be sure that they are original products. Remember: feta cheese should be white, with no signs of yellowing, and kept in brine.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles from this author