A manufacturing method for Feta cheese was developed using pasteurized milk, Streptococcus lactis and Lactobacillus casei cultures, a pregastrie esterase (Capalase-KL), and liquid rennet. Cheese had a pleasant acetic acid, salty and mild characteristic rancid flavor, and a smooth, creamy, soluble, and sliceable body.
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Efthymiou et al. (1964) studied this question.
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