Traditional cheese makers believe that using wooden tools (of course, and wooden barrels) in the process of making cheeses such as feta is estimated to affect both their quality and their typical characteristics. Many cheeses mature in wooden barrels, even on wooden shelves. Evidence of the "loyalty" of cheesemakers, but also awareness of their positive role in the whole process of production.

Traditional cheese makers believe that the use of wooden tools (natural and wooden drums) in the process of making cheeses such as feta is estimated to affect both their quality and their typical characteristics. Many cheeses mature in wooden barrels, even on wooden shelves. Evidence of the "loyalty" of cheesemakers, but also awareness of their positive role in the whole process of production.

Τυρί φέτα σερβιρισμένη πάνω σε ξύλινο δίσκοThe Greek slice in a number of productions-areas matures in wooden barrels, which gives it a distinct flavor specificity. In the member states of the European Union the use of wooden tools is compulsory for certain Protected Designation of Origin (PDO) cheeses. The milk is naturally enriched with the microflora inherent in the inner surface of the wooden tank to which it is placed. It should be noted that the surface of the wood that comes in direct contact with the milk itself is covered with vitamin, which is a layer of microorganisms that is "trapped" in a thick polysaccharide shell. Recent studies have highlighted the existence of significant as well as large biodiversity, in which lactic bacteria, such as e.g. thermophilic lactobacilli, protozoa, S. thermophilus, lactobacilli, and so on. As for yeasts and fungi, they were moving low. A number of scientific findings indicate that the lumen on the inner surface of the wooden barrels is an excellent source for enriching the milk, which releases about 105 cells of lactic bacteria per ml of milk. Result; To play a catalytic role in the process of acidifying and highlighting the characteristics of the cheese produced. At the same time, she is able to transfer aromatic compounds to milk, such as terpenes.

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Contributing to the quality, safety and "character" of cheese!

Two recent studies have concluded that wooden containers and maturing racks are reservoirs of microorganisms that contribute to the quality, safety and character of the cheese. As for the bioethene formed on the surface of the wooden surfaces in contact with milk products it is safe and capable of "inhibiting" and restricting the installation of pathogenic microorganisms with mechanisms that are worth exploring. It has been demonstrated several times in the past the sufficiently important contribution of the cheese microflora to biochemical actions during the maturation stage, to the development of typical organoleptic characteristics in cheeses, but also to possible inhibition of pathogenic and alienigenic microorganisms. In fact, the disruption of this microflora has led to the inability to apply the traditional way of making cheese! Disturbance, which can also be caused by the modification of the microbial composition of the bio-membranes installed on the surface of wooden barrels and which come into direct contact with the cheese, due to the use of heat as a method of redevelopment.

How to clean and wash

To date, all kinds of wood-food contact tools have not been accused (at least with documented evidence) of being responsible for causing a food-borne epidemic. Of course, it should be stressed that due to its discontinuous and porous surface, wood is not easily cleaned. Appropriate cleaning must therefore be carried out and then adequate drying of the wooden equipment should be followed. The most commonly applied method for the general redevelopment of wooden barrels is the brushing of the surface with cold water and then the use of high pressure water and a temperature exceeding 85 ° Celsius. The washing of drums is usually done with boiling water or even with steam. It goes without saying that cleaning and disinfection can not take place due to the use of chemicals due to the absorbency of the wood itself.