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Cheese from Greece
Myzithra is a traditional Greek whey cheese made from sheep and/or goat whey. In the study makes, about 10 % ovine milk is added to the whey. Whey cheeses in general are made by heating the whey above 80–95 °C, so its proteins clot and the curd gathers on the surface. Fresh myzithra is heat-set with no starter. A 2022 paper says heating leaves fresh whey cheeses practically free of native microbes, and handling then contaminates them; a dried form also exists.
| Whey from sheep and/or goat cheesemaking | Whey of feta or of cooked hard cheeses such as kefalotyri and graviera[sameli2021][andritsos2023] |
| Sheep milk, whole or skimmedAbout 10 % of the whey (in study makes) | In one study, skimmed milk gave a harder texture and 9.24 % fat[kaminarides2015][kaminarides2018] |
| Starter | none in fresh myzithra; one study fermented the whey first with Streptococcus thermophilus |
What changes: Sheep or goat whey from cheesemaking goes into the vat, with a little milk
Output: whey with some 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
Myzithra is a traditional Greek whey cheese made from sheep and/or goat whey. In the study makes, about 10 % ovine milk is added to the whey. Whey cheeses in general are made by heating the whey above 80–95 °C, so its proteins clot and the curd gathers on the surface. Fresh myzithra is heat-set with no starter. A 2022 paper says heating leaves fresh whey cheeses practically free of native microbes, and handling then contaminates them; a dried form also exists.
| Acidity | pH 6.2 → 5.83Measured[govaris2001] | Keep fresh myzithra cold |
|---|
Myzithra is made mostly from whey, with at most about 10 % milk in the studies, and is set by heat rather than rennet or bacteria, so the fresh cheese is hardly fermented at all. Its Cretan relative xynomyzithra is pressed for a week to raise its acidity and ripened for at least 2 months.
Heating the whey inactivates its native bacteria, so fresh myzithra spoils mainly from microbes that get in afterwards. Listeria monocytogenes has been isolated from it, and E. coli O157:H7 can grow in it at 12 °C; keep it cold. Cold alone is not enough. In a lab test, Listeria still grew in vacuum-packed fresh Anthotyros, a related whey cheese, in the first two weeks at 4 °C.
Hazards the sources name: Listeria monocytogenes, isolated from fresh and dried Myzithra and processing surfaces; Escherichia coli O157:H7 grew at 12 °C and survived at 2 °C in Myzithra.
Every number is labelled with how it is known. How this atlas is made
The Cretan relative Xynomyzithra Kritis is in the EU register. Its 1994 application, from the cheesemakers' association of Rethymnos prefecture, says the cheese has a history of many centuries; it was registered as a PDO on 21 June 1996. Greek rules cited by Sameli and colleagues (2021) allow fresh Myzithra at most 70 % moisture and at least 50 % fat in dry matter. A 1996 study cited by Samelis and Sameli (2022) found that Myzithra, Anthotyros and Manouri all let Listeria grow at 5, 12 and 22 °C.
