Cottage Cheese

  • Overview

    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.

  • Composition

    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.

     

    Caption text
    Typical composition for cottage cheese
    Variety Moisture Protein Fat Carbohydrate Ash
    Creamed (4% milkfat) 79% 12.5% 4.5% 2.5% 1.5%
    Low fat (2% milkfat) 79% 14% 2% 3.5% 1.5%
    Low fat (1% milkfat) 80% 12.5% 1% 2.5% 1.5%
    Dry curd 80% 17% 0.5% 2% 0.5%

     

    Caption text
    Lipid profile (g/100g of cheese)
    Variety Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Cholesterol
    Creamed (4% milkfat) 2.9 1.3 0.14 0.015
    Low fat (2% milkfat) 1.2 0.55 0.06 0.008
    Low fat (1% milkfat) 0.65 0.29 0.03 0.004
    Dry curd 0.27 0.11 0.02 0.007

     

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    Vitamin and mineral content (mg/100g)
    Vitamins and minerals Creamed (4%) Low fat (2%) 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.

    • Cottage cheese can be used as part of a salad. The texture of the cheese adds variety to the salad while the mild flavour of the cheese compliments the other flavours, particularly of fruits. The healthful image of cottage cheese also makes it a natural for use in salads.
    • Cottage cheese can be used as a topping for breakfast items such as pancakes, muffins or toast. The texture, moistness and flavour of the cottage cheese make it suitable for this application.
    • Cottage cheese can be used as the filling in a variety of pasta dishes. The cheese provides a soft, pleasant texture and the mild flavour of the cheese compliments the flavour of the pasta sauce. The light colour of the cottage cheese as a pasta filling or as a layer in lasagna is an attractive contrast to dark pasta sauces.
    • Cottage cheese can be incorporated into products such as bread, buns, cookies and pancakes to provide moistness. The cheese will also contribute to the browning of the products.
    • Cottage cheese can be pureed and blended in dips to provide moistness and viscosity without much fat.
    • Cottage cheese can be pureed and blended into cream sauces to provide viscosity.
    • Cottage cheese can be sweetened and used as part of the filling in desserts such as cheese pie. The curds can be intact or ground up to provide different textures.
    • Cottage cheese can be incorporated into products such as cheesecakes to provide a lighter texture.
  • Functional properties
    • Cottage cheese has a mild, milky flavour that compliments many other ingredients.
    • Cottage cheese has a relatively light, soft texture. This texture is good on its own, for example as a pasta filling, or cottage cheese can be used in place of other cheeses to give a lighter texture, for example as a partial replacement for cream cheese in cheesecake.
    • Cottage cheese has a high moisture content. Incorporating cottage cheese into baked goods will help keep the product moist.
    • Pureed cottage cheese can be used to add viscosity to a variety of products.


    For more information on cheese, please visit the University of Guelph's Dairy Science and Technology Web site.

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