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Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogeneous, soupy texture. It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.

Cottage cheese
Cottage cheese
Country of origin
  • United States
Source of milkSkimmed milk
TextureSoft and creamy soupy
Fat content0~5%
Related media on Commons

Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise.

History edit

Origin edit

A popular story on the origin of cheese was taken from Homer's Odyssey, in which the poet describes how the Cyclops, Polyphemus, made cheese by storing milk in animal stomachs.[1] The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds from the milk.[2]

Cheese is thought to have occurred in the Middle East around 5,000 BC,[1] but archaeological remains believed to be of cheese-making date to before that in parts of Europe. Evidence of cheese can be found in a band of carvings on the walls of an ancient Mesopotamian temple that dates back to 3,000 BC. The ancient carvings show how the civilization created a cheese-like substance, using salt and milk to create a salty, sour curd mixture believed to be somewhat similar to today's cottage cheese.[3] As Rome expanded its empire, it spread the knowledge of cheese, discovering many new forms.[4]

Popularization edit

 
Home-made cheese in cheesecloth traditional method

In late 19th century Minnesota, when milk went sour, farmers sometimes made something they called "Dutch cheese", which is said to have been similar to modern industrial cottage cheese, in order not to waste the bad milk.[5] In the early 20th century, farmers in northeastern British Columbia made something they called "homesteader's cheese", which is said to have been similar to modern industrial cottage cheese (a "Dutch cheese" also existed there at the time, but this was something else).[6] The term cottage cheese first began to be used for such simple homemade cheese in America in the mid-19th century.[7]

The first American cheese factory opened in 1868, beginning the wholesale cheese industry in the United States. The popularity in the United States of industrial cheese, in general, increased greatly at the end of the 19th century; by the turn of the century, farm cheese production had become significant.[2]

 
World War I poster encouraging U.S. citizens to consume cottage cheese as an alternative to meat products

Cottage cheese was widely promoted in America during the First World War, along with other dairy products, to save meat for infantry rations. This promotion was shown in many war posters, including one which claimed that one pound of cottage cheese contains more protein than a pound of lamb, pork, beef, or chicken. After the war, cottage cheese quickly became more popular. Thirty million pounds (14,000 t) of cottage cheese were produced in 1919[7] (out of 418,000,000 pounds (190,000 t) of cheese in general in 1920),[2] and by 1928, 87,000,000 pounds (39,000 t) were manufactured.[7] Consumption peaked in the United States in the 1970s when dieting became popular, and some $1.3 billion of it was sold per year, but in the 1980s, yogurt became more popular, and sales dropped considerably further in the 2000s.[8]

In 2016, a Wall Street Journal article theorized that cottage cheese might be ready for a resurgence following the popularity of Greek yogurt due to its high levels of protein and low levels of sugar.[9]

Manufacture edit

 
A container of cottage cheese

Since the 1930s, industrial cottage cheese has been manufactured using pasteurized skim milk,[10][11] or in more modern processes using concentrated nonfat milk or reconstituted nonfat dry milk.[10] A bacterial culture that produces lactic acid (Lactococcus lactis ssp. lactis or L. lactis ssp. cremoris strains such as are usually used) and rennet, which allows the milk to curdle and parts to solidify, are added to skim milk and heated until it reaches 90 °F (32 °C), after which it is maintained at 90 °F (32 °C) for 8 hours or more. The solids, known as curd, form a gelatinous skin over the liquid (known as whey) in the vat, which is cut into cubes with wires, allowing more whey to drain from the curds. The curds are then reheated to 120 °F (49 °C) for one or two hours. In Iowa in the early 1930s, hot water was poured into the vat, further forming the curds. Once the curds have been drained and are primarily dry, the mass is pressed to dry the curds further. The curds are then rinsed in water.[1][7][10][11] Finally, salt and a "dressing" of cream are added, and the final product is packaged and shipped for consumption.[1][8][11] Some smaller modern luxury creameries omit the first heating step but allow the milk to curdle much longer with bacteria to produce the curds or use crème fraîche as dressing.[8]

Cottage cheese made with a food-grade acid must be labelled as "Direct Acid set".[10]

Usually, a small amount of low CO2-producing citrate-fermenting lactococci or leuconostoc bacterial strains are added to the starter mix for the production of diacetyl for added buttery or creamy flavors. Producers must be careful that the final product contains approximately 2 ppm diacetyl and that the ratio of diacetyl to acetaldehyde is 3–5 to 1 to achieve the typical cottage cheese flavor. Too small a ratio and the product tastes grassy; too much and the taste becomes harsh.[1]

Cottage cheese is naturally yellow due to the cream dressing, but to increase consumer acceptance and appeal of the final product, titanium dioxide is usually added to the dressing to make it a brilliant white colour and enhance the marketability of the finished product. In the United States, the FDA allows the additive in many dairy products (not whole milk) up to 1% of total volume by weight, but it must be labelled in the ingredient list. It may also be used in Canada and the European Union. Recently, producers have added this ingredient in nanoparticle form. In the US, the FDA does not restrict nanoparticle technology used in food, but in Europe, it must be first submitted for approval as a food ingredient. According to the Project on Emerging Nanotechnologies, it is found in hundreds of products, not always labelled as such, including many organic products,[12][13][14] however, several large US producers have denied using it.[15]

Cottage cheese may be marketed as a small-curd (<4 mm diameter) or large-curd (>8 mm diameter).[10]

Nutrition edit

Cottage cheese
Nutritional value per 100 g (3.5 oz)
Energy412 kJ (98 kcal)
3.38 g
Sugars2.67 g
4.30 g
11.12 g
VitaminsQuantity
%DV
Vitamin A equiv.
5%
37 μg
0%
12 μg
MineralsQuantity
%DV
Calcium
8%
83 mg
Iron
1%
0.07 mg
Magnesium
2%
8 mg
Phosphorus
23%
159 mg
Potassium
3%
104 mg
Sodium
24%
364 mg
Zinc
4%
0.40 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Cottage cheese is popular among dieters[10] and some health food devotees. It is also relatively popular among bodybuilders and athletes for its high content of casein protein while being relatively low in fat. Cottage cheese is also safe to eat during pregnancy, unlike some cheese products that are not recommended.[16][17]

The sour taste of the product is due to lactic acid, which is present at 124–452 mg/kg. Formic, acetic, propionic and butyric acid contribute to the aroma.[10]

Due to its incorporation of whey, cottage cheese is high in lactose relative to most other cheeses. However, lactose is partially decomposed by lactic acid fermentation.

Consumption edit

 
Cottage cheese and kabanos breakfast

In the United States and Canada, cottage cheese is popular in many culinary dishes.[18] It can be combined with fruit and sugar, salt and pepper, fruit purée, tomatoes, or granola and cinnamon. It can be eaten on toast, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad, and as an ingredient in recipes such as jello salad and various desserts. Cottage cheese is also popular with fruit, such as pineapple, pears, peaches, or mandarin oranges.

See also edit

Coagulate skimmed milk with lactic bacteria and rennet edit

Coagulate with citric acid or acetic acids edit

  • Paneer, Indian cottage cheese in Indian English made from whole buffalo milk. It is eaten boiled, baked, or fried.

References edit

  1. ^ a b c d e Litopoulou-Tzanetaki, E. (2007). "Soft-ripened and fresh cheeses: Feta, Quark, Halloumi and related varieties". Improving the Flavour of Cheese. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 474–493. doi:10.1533/9781845693053.4.474. ISBN 9781845690076.
  2. ^ a b c "History of Cheese - National Historic Cheesemaking Center". Nationalhistoriccheesemakingcenter.org. from the original on 22 February 2019. Retrieved 21 February 2019.
  3. ^ "Let's Explore the History of Cheese". gourmetcheesedetective.com. from the original on 2020-07-16. Retrieved 2020-04-14. These very early cheeses would have tasted slightly sour, salty, somewhat similar in texture to feta or cottage cheese.
  4. ^ "History of Cheese - International Dairy Foods Association". Idfa.org. from the original on 6 February 2019. Retrieved 21 February 2019.
  5. ^ Iva A. Dingwall. (PDF). Collections.mnhs.org. Archived from the original (PDF) on 24 October 2020. Retrieved 21 February 2019.
  6. ^ "08-069: Pioneer Cheese Making". South Peace Historical Society. from the original on 22 February 2019. Retrieved 21 February 2019.
  7. ^ a b c d "Cottage Cheese | The California Dairy Press Room & Resources". Californiadairypressroom.com. from the original on 2019-02-20. Retrieved 2019-02-21.
  8. ^ a b c "Can America learn to love cottage cheese again?". The Independent. 2019-02-20. from the original on 2023-09-12. Retrieved 2019-02-21.
  9. ^ Byron, Ellen (2016-11-08). "Could Cottage Cheese Ever Be Cool?". The Wall Street Journal. from the original on 2019-12-05. Retrieved 2019-12-05.
  10. ^ a b c d e f g Chandan, R.C. (2003). "CHEESES - Soft and Special Varieties". Encyclopedia of Food Sciences and Nutrition (2 ed.). Academic Press. pp. 1093–1098. doi:10.1016/B0-12-227055-X/00201-7. ISBN 9780122270550.
  11. ^ a b c "The Manufacture of Cottage Cheese in Iowa Creameries and Milk Plane". Circular (Iowa State College, Agricultural Experiment Station). 126: 16. from the original on 2020-10-30. Retrieved 2019-02-21.
  12. ^ "Titanium Dioxide - Eating the White Stuff". Knoji. 15 September 2012. from the original on 7 May 2019. Retrieved 7 May 2019.
  13. ^ Lieberman, Layne (2015). "Is Big Dairy Really Putting Microscopic Pieces of Metal in Our Food?". WorldRD. from the original on 7 May 2019. Retrieved 7 May 2019.
  14. ^ Edelkind, Shula (28 October 2016). "Neurotoxicity and gene-expressed profile in brain-injured mice caused by exposure to titanium dioxide nanoparticles". TalkingAboutTheScience. Shula Edelkind. from the original on 7 May 2019. Retrieved 7 May 2019.
  15. ^ Astley, Mark (6 June 2014). "Dannon, Daisy, LAG deny reported titanium dioxide nanoparticle use". Dairyreporter. from the original on 28 October 2020. Retrieved 7 May 2019.
  16. ^ "Foods to avoid in pregnancy". National Health Service. 2020-02-12. from the original on 2020-04-19. Retrieved 2020-04-14. Other than mould-ripened soft cheeses, all other soft types of cheese are OK to eat, provided they're made from pasteurised milk. These include: cottage cheese
  17. ^ "Pregnancy nutrition: Foods to avoid during pregnancy". Mayo Clinic. 2019-12-31. from the original on 2020-04-10. Retrieved 2020-04-14. Many low-fat dairy products — such as skim milk, mozzarella cheese, and cottage cheese — can be a healthy part of your diet. Anything containing unpasteurized milk, however, is a no-no.
  18. ^ Dragunov, Gengio (2019-10-04). . Cheese Buzz. Archived from the original on 2021-04-11. Retrieved 2019-10-10.

External links edit

  •   Media related to Cottage cheese at Wikimedia Commons

cottage, cheese, curdled, milk, product, with, mild, flavor, creamy, heterogeneous, soupy, texture, made, from, skimmed, milk, draining, curds, retaining, some, whey, keeping, curds, loose, essential, step, manufacturing, process, distinguishing, cottage, chee. Cottage cheese is a curdled milk product with a mild flavor and a creamy heterogeneous soupy texture It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a dressing to the curd grains usually cream which is mainly responsible for the taste of the product Cottage cheese is not aged Cottage cheeseCottage cheeseCountry of originUnited StatesSource of milkSkimmed milkTextureSoft and creamy soupyFat content0 5 Related media on CommonsCottage cheese can be low in calories compared to other types of cheese similar to yogurt this makes it popular among dieters and some health devotees It can be used with various foods such as yogurt fruit toast and granola in salads as a dip and as a replacement for mayonnaise Contents 1 History 1 1 Origin 1 2 Popularization 2 Manufacture 3 Nutrition 4 Consumption 5 See also 5 1 Coagulate skimmed milk with lactic bacteria and rennet 5 2 Coagulate with citric acid or acetic acids 6 References 7 External linksHistory editOrigin edit Main article History of cheese A popular story on the origin of cheese was taken from Homer s Odyssey in which the poet describes how the Cyclops Polyphemus made cheese by storing milk in animal stomachs 1 The enzyme rennin from the stomachs of nursing animals induces a coagulation process separating the curds from the milk 2 Cheese is thought to have occurred in the Middle East around 5 000 BC 1 but archaeological remains believed to be of cheese making date to before that in parts of Europe Evidence of cheese can be found in a band of carvings on the walls of an ancient Mesopotamian temple that dates back to 3 000 BC The ancient carvings show how the civilization created a cheese like substance using salt and milk to create a salty sour curd mixture believed to be somewhat similar to today s cottage cheese 3 As Rome expanded its empire it spread the knowledge of cheese discovering many new forms 4 Popularization edit nbsp Home made cheese in cheesecloth traditional methodIn late 19th century Minnesota when milk went sour farmers sometimes made something they called Dutch cheese which is said to have been similar to modern industrial cottage cheese in order not to waste the bad milk 5 In the early 20th century farmers in northeastern British Columbia made something they called homesteader s cheese which is said to have been similar to modern industrial cottage cheese a Dutch cheese also existed there at the time but this was something else 6 The term cottage cheese first began to be used for such simple homemade cheese in America in the mid 19th century 7 The first American cheese factory opened in 1868 beginning the wholesale cheese industry in the United States The popularity in the United States of industrial cheese in general increased greatly at the end of the 19th century by the turn of the century farm cheese production had become significant 2 nbsp World War I poster encouraging U S citizens to consume cottage cheese as an alternative to meat productsCottage cheese was widely promoted in America during the First World War along with other dairy products to save meat for infantry rations This promotion was shown in many war posters including one which claimed that one pound of cottage cheese contains more protein than a pound of lamb pork beef or chicken After the war cottage cheese quickly became more popular Thirty million pounds 14 000 t of cottage cheese were produced in 1919 7 out of 418 000 000 pounds 190 000 t of cheese in general in 1920 2 and by 1928 87 000 000 pounds 39 000 t were manufactured 7 Consumption peaked in the United States in the 1970s when dieting became popular and some 1 3 billion of it was sold per year but in the 1980s yogurt became more popular and sales dropped considerably further in the 2000s 8 In 2016 a Wall Street Journal article theorized that cottage cheese might be ready for a resurgence following the popularity of Greek yogurt due to its high levels of protein and low levels of sugar 9 Manufacture edit nbsp A container of cottage cheeseSince the 1930s industrial cottage cheese has been manufactured using pasteurized skim milk 10 11 or in more modern processes using concentrated nonfat milk or reconstituted nonfat dry milk 10 A bacterial culture that produces lactic acid Lactococcus lactis ssp lactis or L lactis ssp cremoris strains such as are usually used and rennet which allows the milk to curdle and parts to solidify are added to skim milk and heated until it reaches 90 F 32 C after which it is maintained at 90 F 32 C for 8 hours or more The solids known as curd form a gelatinous skin over the liquid known as whey in the vat which is cut into cubes with wires allowing more whey to drain from the curds The curds are then reheated to 120 F 49 C for one or two hours In Iowa in the early 1930s hot water was poured into the vat further forming the curds Once the curds have been drained and are primarily dry the mass is pressed to dry the curds further The curds are then rinsed in water 1 7 10 11 Finally salt and a dressing of cream are added and the final product is packaged and shipped for consumption 1 8 11 Some smaller modern luxury creameries omit the first heating step but allow the milk to curdle much longer with bacteria to produce the curds or use creme fraiche as dressing 8 Cottage cheese made with a food grade acid must be labelled as Direct Acid set 10 Usually a small amount of low CO2 producing citrate fermenting lactococci or leuconostoc bacterial strains are added to the starter mix for the production of diacetyl for added buttery or creamy flavors Producers must be careful that the final product contains approximately 2 ppm diacetyl and that the ratio of diacetyl to acetaldehyde is 3 5 to 1 to achieve the typical cottage cheese flavor Too small a ratio and the product tastes grassy too much and the taste becomes harsh 1 Cottage cheese is naturally yellow due to the cream dressing but to increase consumer acceptance and appeal of the final product titanium dioxide is usually added to the dressing to make it a brilliant white colour and enhance the marketability of the finished product In the United States the FDA allows the additive in many dairy products not whole milk up to 1 of total volume by weight but it must be labelled in the ingredient list It may also be used in Canada and the European Union Recently producers have added this ingredient in nanoparticle form In the US the FDA does not restrict nanoparticle technology used in food but in Europe it must be first submitted for approval as a food ingredient According to the Project on Emerging Nanotechnologies it is found in hundreds of products not always labelled as such including many organic products 12 13 14 however several large US producers have denied using it 15 Cottage cheese may be marketed as a small curd lt 4 mm diameter or large curd gt 8 mm diameter 10 Nutrition editCottage cheeseNutritional value per 100 g 3 5 oz Energy412 kJ 98 kcal Carbohydrates3 38 gSugars2 67 gFat4 30 gProtein11 12 gVitaminsQuantity DV Vitamin A equiv beta Carotene5 37 mg0 12 mgMineralsQuantity DV Calcium8 83 mgIron1 0 07 mgMagnesium2 8 mgPhosphorus23 159 mgPotassium3 104 mgSodium24 364 mgZinc4 0 40 mgUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData CentralCottage cheese is popular among dieters 10 and some health food devotees It is also relatively popular among bodybuilders and athletes for its high content of casein protein while being relatively low in fat Cottage cheese is also safe to eat during pregnancy unlike some cheese products that are not recommended 16 17 The sour taste of the product is due to lactic acid which is present at 124 452 mg kg Formic acetic propionic and butyric acid contribute to the aroma 10 Due to its incorporation of whey cottage cheese is high in lactose relative to most other cheeses However lactose is partially decomposed by lactic acid fermentation Consumption edit nbsp Cottage cheese and kabanos breakfastIn the United States and Canada cottage cheese is popular in many culinary dishes 18 It can be combined with fruit and sugar salt and pepper fruit puree tomatoes or granola and cinnamon It can be eaten on toast in salads as a chip dip as a replacement for mayonnaise in tuna salad and as an ingredient in recipes such as jello salad and various desserts Cottage cheese is also popular with fruit such as pineapple pears peaches or mandarin oranges See also editCottage cheese boycott a consumer boycott in 2011 in Israel against the rise of food prices List of cheese Ricotta an Italian whey cheeseCoagulate skimmed milk with lactic bacteria and rennet edit Fromage blanc a soft French cheese Tvorog a Russian white cheese Quark a soft German cheeseCoagulate with citric acid or acetic acids edit Paneer Indian cottage cheese in Indian English made from whole buffalo milk It is eaten boiled baked or fried References edit a b c d e Litopoulou Tzanetaki E 2007 Soft ripened and fresh cheeses Feta Quark Halloumi and related varieties Improving the Flavour of Cheese Woodhead Publishing Series in Food Science Technology and Nutrition pp 474 493 doi 10 1533 9781845693053 4 474 ISBN 9781845690076 a b c History of Cheese National Historic Cheesemaking Center Nationalhistoriccheesemakingcenter org Archived from the original on 22 February 2019 Retrieved 21 February 2019 Let s Explore the History of Cheese gourmetcheesedetective com Archived from the original on 2020 07 16 Retrieved 2020 04 14 These very early cheeses would have tasted slightly sour salty somewhat similar in texture to feta or cottage cheese History of Cheese International Dairy Foods Association Idfa org Archived from the original on 6 February 2019 Retrieved 21 February 2019 Iva A Dingwall Pioneers Dinner Table PDF Collections mnhs org Archived from the original PDF on 24 October 2020 Retrieved 21 February 2019 08 069 Pioneer Cheese Making South Peace Historical Society Archived from the original on 22 February 2019 Retrieved 21 February 2019 a b c d Cottage Cheese The California Dairy Press Room amp Resources Californiadairypressroom com Archived from the original on 2019 02 20 Retrieved 2019 02 21 a b c Can America learn to love cottage cheese again The Independent 2019 02 20 Archived from the original on 2023 09 12 Retrieved 2019 02 21 Byron Ellen 2016 11 08 Could Cottage Cheese Ever Be Cool The Wall Street Journal Archived from the original on 2019 12 05 Retrieved 2019 12 05 a b c d e f g Chandan R C 2003 CHEESES Soft and Special Varieties Encyclopedia of Food Sciences and Nutrition 2 ed Academic Press pp 1093 1098 doi 10 1016 B0 12 227055 X 00201 7 ISBN 9780122270550 a b c The Manufacture of Cottage Cheese in Iowa Creameries and Milk Plane Circular Iowa State College Agricultural Experiment Station 126 16 Archived from the original on 2020 10 30 Retrieved 2019 02 21 Titanium Dioxide Eating the White Stuff Knoji 15 September 2012 Archived from the original on 7 May 2019 Retrieved 7 May 2019 Lieberman Layne 2015 Is Big Dairy Really Putting Microscopic Pieces of Metal in Our Food WorldRD Archived from the original on 7 May 2019 Retrieved 7 May 2019 Edelkind Shula 28 October 2016 Neurotoxicity and gene expressed profile in brain injured mice caused by exposure to titanium dioxide nanoparticles TalkingAboutTheScience Shula Edelkind Archived from the original on 7 May 2019 Retrieved 7 May 2019 Astley Mark 6 June 2014 Dannon Daisy LAG deny reported titanium dioxide nanoparticle use Dairyreporter Archived from the original on 28 October 2020 Retrieved 7 May 2019 Foods to avoid in pregnancy National Health Service 2020 02 12 Archived from the original on 2020 04 19 Retrieved 2020 04 14 Other than mould ripened soft cheeses all other soft types of cheese are OK to eat provided they re made from pasteurised milk These include cottage cheese Pregnancy nutrition Foods to avoid during pregnancy Mayo Clinic 2019 12 31 Archived from the original on 2020 04 10 Retrieved 2020 04 14 Many low fat dairy products such as skim milk mozzarella cheese and cottage cheese can be a healthy part of your diet Anything containing unpasteurized milk however is a no no Dragunov Gengio 2019 10 04 12 Best Cottage Cheeses You Will Love Cheese Buzz Archived from the original on 2021 04 11 Retrieved 2019 10 10 External links edit nbsp Media related to Cottage cheese at Wikimedia Commons Retrieved from https en wikipedia org w index php title Cottage cheese amp oldid 1206297182, wikipedia, wiki, book, books, library,

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