Description
Greek feta brining is a controlled fermentation process where curd is submerged in a 10–12 % salt solution at 4–7 °C for 24–48 h.
Technical
The high salt concentration suppresses spoilage microbes while lactic acid bacteria ferment lactose to lactic acid, lowering the pH to 4.5–4.8. This acidification triggers proteolysis of casein, releasing flavor peptides and creating feta's characteristic tangy flavor. Salt also draws out whey, reduces water activity to ~0.85, and stabilizes the curd structure.
Science
Primary Reaction
Fermentation of lactose by lactic acid bacteria to lactic acid, leading to proteolysis of casein.
Sensory Profile
Aroma ()
saltymilkybrinytangyfreshlacticyeastyearthymineral