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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.

Texture: Creamy with distinct, small white curds (can be small-curd or large-curd).
Flavor: Mild, slightly tangy, and fresh-tasting.
Moisture: It contains some whey (the liquid left after curds form), which makes it soft and moist.
Fat content: Available in full-fat, low-fat, and fat-free varieties.
Nutritional profile: High in protein and calcium, low in calories (depending on fat content), making it popular in health and fitness diets.

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