the road of cheese in greece
DESCRIPTION
THE ROAD OF CHEESE IN GREECE. The Greeks and the cheese . cheese is not a food supplement, it is food cheese for breakfast, lunch, dinner, alone or with other food. REASONS. economic history limited urbanization average consumption of 23 kg per person per year. FETA’S DESCRIPTION. - PowerPoint PPT PresentationTRANSCRIPT
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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
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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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