Feta traditionel

This is a primary ingredient in cheese, providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Cheese cultures are essential for the fermentation process, contributing to flavor and texture. They consist of beneficial bacteria that help in cheese maturation. The cultures used are generally safe and beneficial for gut health.

Salt is used in cheese making for flavor and as a preservative. It helps control moisture and texture in the cheese. While necessary, excessive consumption can lead to health issues like hypertension.

Enzymes are used in cheese production to coagulate milk, forming curds. They are crucial for developing the cheese's texture and flavor. Typically derived from animal or microbial sources, they are safe for consumption.

Powdered cellulose is used as an anti-caking agent to prevent clumping in shredded cheese. It is derived from plant fibers and is considered safe in small amounts. However, it is a processed additive that does not contribute nutritional value.

Natamycin is a natural antifungal agent used to prevent mold growth on cheese. While effective, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but can be seen as unnecessary in traditional cheese making.