Cottage cheese
Cottage cheese | |
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Source of milk | Skimmed milk |
Texture | Soft, creamy, and soupy |
Fat content | 0~5% |
Related media on Commons |
Cottage cheese is a
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
Origin
A popular story on the origin of cheese was taken from Homer's
Cheese is thought to have occurred in the Middle East around 5,000 BC.[2] 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.[4] As Rome expanded its empire, it spread the knowledge of cheese, discovering many new forms.[5]
Popularization
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 of industrial cheese in the United States, in general, increased greatly at the end of the 19th century; by the turn of the 20th century, farm cheese production had become significant.[3]
Cottage cheese was widely promoted in America during the
In 2016, a
Manufacture
Since the 1930s, industrial cottage cheese has been manufactured using pasteurized
Cottage cheese made with a food-grade acid must be labelled as a "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 flavours. 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. If the ratio is too small, the product tastes grassy; if it is too much, the taste becomes harsh.[2]
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
Nutritional value per 100 g (3.5 oz) | |
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Energy | 412 kJ (98 kcal) |
3.38 g | |
Sugars | 2.67 g |
4.30 g | |
11.12 g | |
beta-Carotene | 4% 37 μg0% 12 μg |
Minerals | Quantity %DV† |
Calcium | 6% 83 mg |
Iron | 0% 0.07 mg |
Magnesium | 2% 8 mg |
Phosphorus | 13% 159 mg |
Potassium | 3% 104 mg |
Sodium | 16% 364 mg |
Zinc | 4% 0.40 mg |
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17] Source: nutritiondata.com |
Cottage cheese is popular among
The sour taste of the product is due to lactic acid, which is present at 124–452 mg/kg. Formic, acetic, propionic and butyric acids 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
In the United States and Canada, cottage cheese is popular in many culinary dishes.[20] 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
- Cottage cheese boycott, a consumer boycott in 2011 in Israel against the rise of food prices
- List of cheeses
- Ricotta, an Italian whey cheese
Coagulate skimmed milk with lactic bacteria and rennet
- Fromage blanc, a soft French cheese
- Tvorog, a Russian white cheese
- Quark, a soft German cheese
Coagulate with citric acid or acetic acids
- Paneer, Indian cottage cheese in Indian English made from whole buffalo milk. It is eaten boiled, baked, or fried.
References
- ^ "Federal Register :: Request Access". unblock.federalregister.gov. Retrieved 2024-03-25.
- ^ 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.
- ^ "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 & 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.
- ^ 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.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ^ "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 pasteurized 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
- Media related to Cottage cheese at Wikimedia Commons