Description
Cretan traditional cheese making relies on controlled enzymatic coagulation of raw goat or sheep milk at 32‑38 °C, where rennet induces casein aggregation and a pH drop to ~5.2.
Technical
During the 30‑45 min coagulation period, rennet cleaves κ‑casein, allowing casein micelles to aggregate into a gel network. Subsequent curd cutting and gentle stirring promote whey drainage while the moderate temperature and native microflora drive proteolysis, producing flavor peptides. Brining at 12‑15 °C with 10‑12 % NaCl stabilizes the texture and inhibits excessive proteolysis, ensuring safety and shelf‑life.
Science
Primary Reaction
Enzymatic cleavage of κ‑casein by rennet leading to casein micelle aggregation
Sensory Profile
Aroma ()
nuttyearthybrinyyogurt-likemildgrassyherballacticanimalicfermented