Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

Katsouri, Evangelia; Magriplis, Emmanuella; Zampelas, Antonis; Nychas, George‐John E.; Drosinos, Eleftherios H.

doi:10.3390/foods9030253

Cited by 10 publications

(8 citation statements)

References 25 publications

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“…As far as protein is concerned, Manouri had the lowest concentration of 6/100 g, and we found protein concentrations up to 30.6/100 g in Graviera Kritis. Finally, regarding calcium, quite high concentrations were observed wherever calcium was declared (up to 500 mg/100 g on Feta, 783 mg/100 g on Kefalograviera, 942 mg/100 g on Ladotyri Mytilinis), a fact that is definitely supported by other studies [ 19 , 20 ].…”

Section: Resultssupporting

confidence: 71%

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Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

et al. 2022

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A labelling assessment study of Greek prepacked “quality label” cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 “quality label” cheeses were identified in the Greek market. Among them, Feta had the highest share followed by Kasseri, Graviera Kritis, Kefalograviera and Ladotyri Mitilinis with 81, 16, 15, 11 and 9 products found in the market, respectively. For the rest of the 14 cheeses, the share was limited, ranging from 1 to 4. All labelling indications, nutritional information, claims and other labelling data were recorded and analysed in relation to their compliance against European food law requirements. The results of the analysis showed that for only 6 of the 19 cheeses, all products fully complied with EU labelling legislation. Among the 14 mandatory labelling requirements, the lowest overall compliance was observed for allergens declaration (65%). The analysis of the nutritional data showed a remarkable variability between cheeses and products. Differences in the nutritional characteristics were more pronounced among soft, semi-hard, hard and whey cheese. The above data were entered into an archival database. Application of global harmonisation and standardisation guidelines and tools lead to the initialisation of a branded food composition database (BFCD), conceptualising a specialised database for “quality label” foods.

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Section: Resultssupporting

confidence: 71%

“…The product sampling procedure took place from July 2018 until December 2020. Data from previous studies of our research team [ 19 , 20 ] were also used for the labelling assessment.…”

Section: Methodsmentioning

confidence: 99%

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

et al. 2022

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“…Feta cheese and Feta-type cheese are brined white soft cheeses made from goat and sheep’s milk, but these days, different types of milk, such as cow and buffalo milk, are also utilized [ 1 , 2 ]. Feta cheese and Feta-type cheese have a salty taste with an acid flavor.…”

Section: Introductionmentioning

confidence: 99%

“…a-d Means in the same column not sharing a common superscript are different (p < 0.05) 1. Treatment: Control = whole milk; MCC-3 = MCC solution with 3% protein; MCC-6 = MCC solution with 6% protein; MCC-9 = MCC solution with 9% protein 2. TS = total solids; TP = total protein; NCN = noncasein nitrogen.…”

mentioning

confidence: 99%

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Hammam

Kapoor

Salunke

et al. 2021

Foods

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Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2–9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.

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“…Nevertheless, things have changed during the last two decades [1][2][3][4]. The markets acknowledged the organoleptic and the nutritional value of the sheep and goat's dairy products and the demand for these products increased [3,[5][6][7][8][9]. Many of these products have received the characterization PDO (Protected Designation of Origin) which adds commercial value [1,7,10].…”

Section: Introductionmentioning

confidence: 99%

Safety Issues Regarding the Detection of Antibiotics Residues, Microbial Indicators and Somatic Cell Counts in Ewes’ and Goats’ Milk Reared in Two Different Farming Systems

et al. 2022

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Milk samples of ewes’ and goats’ unprocessed milk were collected from milk tanks from various farms in Epirus, Greece and classified in two groups according to the type of farming. Analyses of the samples included microbial inhibition assays to detect the presence of antibiotic residues, isolation of Staphylococcus aureus and Escherichia coli strains as microbiological indicators for susceptibility to antimicrobial medicines, Somatic Cells and Coagulase Negative Staphylococci (CNS) counts. These findings were correlated with each other as well as to the stage of the lactation period and to the type of the farming practices. Monitoring of bulk tank milk for residues of antibiotics should be performed after heating of the milk, on a regular basis, and should include at least two different tests. The results point out that the type of farming affects the CNS counts as well as the prevalence of residues in the milk. Furthermore, the inverse correlation between CNS counts and prevalence of residues of antibiotics suggests a possible protective role of CNS. Resistance of the bacterial indicators to antibiotics was random and relatively rare, perhaps acquired in past due to misuse of antibiotics, turning the indicator microorganisms to reservoir of resistance.

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Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

Cited by 10 publications

References 25 publications

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Safety Issues Regarding the Detection of Antibiotics Residues, Microbial Indicators and Somatic Cell Counts in Ewes’ and Goats’ Milk Reared in Two Different Farming Systems

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