Showing Food Cottage cheese
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| Name | Cottage cheese | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Cottage cheese is a creamy, non-homogeneous, curdled milk product that has a mild flavor and a soupy texture. It is derived from cow's milk (Bos taurus) and is native to Europe, where it has been consumed for centuries. Today, it is widely eaten in the United States, Canada, and other Western countries. Cottage cheese is commonly eaten with fruit, toast, in salads, as a dip, or as a substitute for meat in various dishes. It has a yellow color, but is often whitened with titanium dioxide, and a mild, slightly sour taste and odor. Cottage cheese is a good source of protein, phosphorus, and sodium, making it a nutritious addition to a healthy diet (PMID: 30827567). The most notable chemical in cottage cheese is casein, a milk protein (PMID: 35592292). In addition to its culinary uses, cottage cheese has been used in traditional medicine to aid digestion and relieve symptoms of irritable bowel syndrome. A peculiar aspect of cottage cheese preparation is that it can be made from soured milk, which was historically a way to preserve milk that had gone bad. | ||||||||||
| Primary ID | FOOD00950 | ||||||||||
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| Group | Milk and milk products | ||||||||||
| Sub-Group | Fermented milk products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||