The first step in the creation of cottage cheese is pasteurization of the milk. Cottage cheese is a fresh cheese, consumed without aging and so milk used must be pasteurized to ensure the safety of the cheese. Once the cheesemilk is prepared, starter culture is added to generate lactic acid from lactose. Acidification occurs until the pH is lowered to 4.6, which causes precipitation of the casein proteins. A very small amount of rennet is included with the cheesemilk and it functions to make the curd firmer and promote whey expulsion. After coagulation, the curd is cut and cooked at 50-55C for approximately 1.5 hours. During this time whey is expelled from the curd and the texture of the curd becomes firmer. The whey is then drained off and the curd is washed repeatedly with chlorinated water. The washings function to remove lactose and prevent further acidification of the curd. Finally, the curds are salted and typically mixed with a cream dressing. Traditionally, this dressing has been formulated to produce a product containing 4% milkfat, but lower fat versions are also available formulated to 1 or 2% fat. Cottage cheese can also be found without the dressing, a form referred to as dry curd cottage cheese.
Cottage cheese is used as an ingredient to add sensory appeal, mild flavour, and nutritional value to foods. Cottage cheese is well recognized as being a healthy food, a fact that adds value to its use. A 125 gram serving of cottage cheese (creamed, lowfat or dry curd) provides an excellent source of vitamin B12 and a source of calcium, phosphorous, zinc, folate, riboflavin and vitamin B6.
Cottage cheese is a very popular product commonly consumed on its own but also suitable for use in other products. Cottage cheese is a fresh cheese consisting of individual, moist curds of variable size, possessing a mild flavour and an off white colour. Cottage cheese has a fairly short shelf life due to its relatively high moisture content.
The maximum allowable moisture content for cottage cheese according to Canadian law is 80%. Stabilizing agents (such as polysaccharide gums) can be added to the cottage cheese at levels up to 0.5% to help hold moisture. Creamed cottage cheese may contain additional emulsifying, gelling, stabilizing and thickening agents. Acid precipitated cheeses, like cottage cheese, contain lower levels of calcium than rennet coagulated cheeses such as cheddar.
Variety |
Moisture |
Protein |
Fat |
Carbohydrate |
Ash |
Creamed (4% milkfat) |
79% |
12.5% |
4.5% |
2.5% |
1.5% |
Lowfat (2% milkfat) |
79% |
14% |
2% |
3.5% |
1.5% |
Lowfat (1% milkfat) |
80% |
12.5% |
1% |
2.5% |
1.5% |
Dry curd |
80% |
17% |
0.5% |
2% |
0.5% |
Variety |
Saturated fatty acids |
Monounsaturated fatty acids |
Polyunsaturated fatty acids |
Cholesterol |
Creamed(4% milkfat) |
2.9 |
1.3 |
0.14 |
0.015 |
Lowfat (2% milkfat) |
1.2 |
0.55 |
0.06 |
0.008 |
Lowfat (1% milkfat) |
0.65 |
0.29 |
0.03 |
0.004 |
Dry Curd |
0.27 |
0.11 |
0.02 |
0.007 |
Vitamins and Minerals |
Creamed (4%) |
Low fat |
Low fat (1%) |
Dry Curd |
Sodium |
405 |
406 |
406 |
13 |
Potassium |
84 |
96 |
86 |
32 |
Calcium |
60 |
69 |
61 |
32 |
Phosphorus |
132 |
151 |
134 |
104 |
Magnesium |
5 |
6 |
5 |
4 |
Zinc |
0.37 |
0.42 |
0.38 |
0.47 |
Iron |
0.14 |
0.16 |
0.14 |
0.23 |
Copper |
0.028 |
0.028 |
0.028 |
0.028 |
Manganese |
0.003 |
0.003 |
0.003 |
0.003 |
Selenium |
0.009 |
0.0102 |
0.009 |
0.0108 |
Vitamin A |
0.048 |
0.020 |
0.011 |
0.008 |
Thiamin |
0.021 |
0.024 |
0.021 |
0.025 |
Riboflavin |
0.163 |
0.185 |
0.165 |
0.142 |
Niacin |
0.126 |
0.144 |
0.128 |
0.155 |
Vitamin B6 |
0.067 |
0.076 |
0.068 |
0.082 |
Folate |
0.012 |
0.013 |
0.012 |
0.015 |
Vitamin B12 |
0.00062 |
0.00071 |
0.00063 |
0.00083 |
Pantothenic Acid |
0.213 |
0.242 |
0.215 |
0.163 |
Vitamin C |
0 |
0 |
0 |
0 |
Vitamin E |
0.122 |
0.056 |
0.110 |
0.110 |
Cheese is of high nutritional value due to its high concentration of proteins. Casein contains various levels of all the essential amino acids although it is relatively low in sulfur containing amino acids. As a result the protein quality of cheese is slightly less than that of milk, which retains the sulfur rich whey proteins.
In terms of microbiological standards, cottage cheese must contain fewer than 10 coliforms per gram.
Application Based on End Use
The flavour and texture of cottage cheese make it an excellent compliment for fruits, vegetables, nuts and seafood.
For more information on cheese, please visit the University of Guelph’s Dairy Science and Technology Web site.