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Cheese from Greece
Anthotyros is a Greek whey cheese, made by heating the whey left from Feta or cooked hard cheeses, sometimes with milk added, until its proteins clot. It is a boundary entry. The fresh cheese is heat-set, not fermented, though lactic bacteria later grow in it during cold storage. A dry form is a matured cheese, similar to Myzithra.
| Sheep or goat whey | From Feta or cooked hard cheeses such as Kefalotyri and Graviera; Wikipedia says milk and whey from sheep or goats are used, sometimes in combination[sameli2021][wp] |
| Raw milk (sometimes) | Added to the whey before heating[samelis2022] |
| No starter culture | None is used after heating[samelis2022] |
| Starter | none (heat-set) |
What changes: Whey from the day's cheesemaking goes into a vat
Whey left from Feta or cooked hard cheeses such as Kefalotyri and Graviera; some dairies add raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Anthotyros is a Greek whey cheese, made by heating the whey left from Feta or cooked hard cheeses, sometimes with milk added, until its proteins clot. It is a boundary entry. The fresh cheese is heat-set, not fermented, though lactic bacteria later grow in it during cold storage. A dry form is a matured cheese, similar to Myzithra.
| Temperature | 4 °CReported[sameli2021] | Pack and keep cold |
|---|---|---|
| Acidity | pH 6.8Measured[sameli2021] | Pack and keep cold |
Like Myzithra it is a whey cheese set by heat, not by rennet or bacteria; no starter is added after heating. Dry anthotyros is a matured cheese similar to Myzithra, with 37.5 % moisture and 2.6 % salt in one sample.
Fresh whey cheese is highly perishable because of its high pH and moisture. In a 2022 challenge study, Listeria monocytogenes added to vacuum-packed fresh anthotyros after heating grew by about 2 log10 CFU/g in 15 days, even at 4 °C.
Hazards the sources name: Listeria monocytogenes, which grew in the fresh cheese at its high pH even at 4 °C when added after heating.
Every number is labelled with how it is known. How this atlas is made
