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Cottage cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Cottage cheese or Farmer’s cheese is white ,Soft and moist with large or small curds made when curds are separated from the whey, and unlike other kinds of cheeses, it isn’t pressed so it remains creamy and lumpy so some whey remains and retains moisture. The curd is generally washed to remove the acidity. It is made from different types of milk with different fat levels.
It can be eaten on its own, with fruit, on toast, or in salads. May be flavored, as with chives. Also good in cooked foods or blended for dips. Low-fat and nonfat types available.
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