Food technologists define cottage cheese as a fermented milk product formed by starting cultures such as lactococci or a mix of lactococci and thermophilic lactic streptococci. The process involves acid or acid-rennet coagulation of milk proteins, followed by self-pressing and whey removal. This definition comes from experts in animal food products.
According to researchers, cottage cheese can be produced from natural cottage cheese itself or from various milk bases including whole, normalized, skim, diluted milk, or mixtures of these. Additives like cream, calcium chloride, enzyme preparations, and starter cultures may also be employed in production.
When natural cottage cheese is milk and yeast, a different category emerges: curd products. Technologists explain that such products, beyond dairy components, can contain plant-origin ingredients. Natural curd contains milk and milk fat, skim curd uses skim milk, and a curd product includes vegetable proteins, vegetable oils, and preservatives. [attribution: technologist Dmitry Bystrov, associate professor at the Moscow State University of Food Production]
Manufacturers often substitute dairy fats with plant oils like palm, sunflower, or rapeseed to cut costs and adjust texture. These oils are added to cottage cheese to improve processing properties. The melting points of vegetable oils differ from milk fat, which affects the final texture of the product. [attribution: Victoria Oganesova, expert in animal food products]
The fat content directly influences taste. Higher fat levels generally enhance flavor, making the product richer and more appealing to some consumers. Palm oil is a common addition to curd products to improve perceived flavor. [attribution: technologist Dmitry Bystrov]
Visually distinguishing natural cottage cheese from a curd product can be challenging. Products containing fat substitutes or vegetable oils often exhibit a doughy texture, while natural cottage cheese tends to crumble more easily. The simplest check is to review the composition and labeling. [attribution: Victoria Oganesova]
Taste and aroma provide another quick clue. Natural cottage cheese typically has a slightly sour odor and a tart, tangy taste. A curd product tends to lack a sour note and may taste sweeter. [attribution: technologist Dmitry Bystrov]
Health professionals do not regard curd products as a suitable substitute for cottage cheese. Some warn that these products can pose risks to the body.
Endocrinologists and nutritionists note that certain vegetable oils, such as sunflower and rapeseed, contain significant amounts of omega-6 fatty acids, which can contribute to atherosclerosis. They also emphasize that trans fats pose additional health concerns. [attribution: Polina Koroleva, endocrinologist and nutritionist]
Perishable by nature, cottage cheese requires careful shelf-life consideration. Factory-made cottage cheese typically stays fresh for about 7 to 14 days, though some producers indicate a shelf life of up to 30 days. This extension depends on several factors, including the cleanliness of the manufacturing facility. [attribution: technologists]
Storage conditions play a critical role. Some dairies use air-purification filters and separate laundry facilities for staff, while others employ specific detergents for equipment and hands. Shelf life can also be extended by packaging that preserves the product. For instance, airtight plastic trays often help curb rapid spoilage, whereas paper or foil packaging may lead to faster deterioration. [attribution: Victoria Oganesova, Dmitry Bystrov]
Cottage cheese should be purchased with attention to packaging and storage conditions. It is advisable to avoid loose products from sellers who cannot provide accompanying documentation. Improper storage near other perishable goods can hasten spoilage, so consumers are advised to exercise caution. [attribution: technologists]