The gross composition of Feta cheese is shown in Table 2. The compositional provisions of the Greek Food Code for Feta are as follows: maximum moisture 56% and minimum fat in dry matter (DM) 43%.
Few rheological analyses have been conducted on Feta cheese, as Feta is a difficult material that easily breaks into pieces when compressed. From the data available, hardness seems to vary from 4 to 7 kg, fracture stress from 1.8 to 2.4 kg, and compression to fraction from 14 to 22% (13,19).
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