The origin of cottage cheese, as it exists today, is as old as the cheese making itself. From the historical point of view, the cottage cheese making, appeared as a delicacy in the ranch houses and homes of Central European countries was later adopted by the colonial America and the modern industrial cottage cheese making originated in the U.S in about 1915. It's also called as Pot cheese in USA and some times Dutch cheese.
Everyone wishes to look good and have an attractive personality. And that unfortunately includes having a slimmer frame (if not a figure-to-die-for). Having a proper body weight is an indication of good health. Obesity is a universal problem, faced by people all over the world. Many people consider fad diet as their only savior, and subscribe to it. You must have also heard of several weight loss diets that are hyped all over the world. But, have you heard of the cottage cheese diet? Let us know more on it.
Cottage Cheese Diet
This is a diet plan where cottage...
However with the advent of cyber technology and seemingly shrinking world, the geographical significance of cottage cheese, as styled after American cheese has lost much of its local flavor and standard types of cottage cheeses are emerging in the international market to cater to the taste of the informed customers of the new era.
Cottage cheese is a soft unripened variety of cheese made from skim milk to which some cream and salt are added. It serves as a good source of high quality milk protein and less in calories (since skim milk is used in the preparation of cottage cheese). It's the best type of cheese suitable for overweight and health conscious people.
The technology of manufacture (production technology) of cottage cheese is as follows
- Fresh, good quality milk free from antibiotics and preservatives is selected for preparing cottage cheese.
- A good quality and active starter is generally for coagulating the skim milk to prepare cottage cheese.
- The solids not fat of milk is standardized to 9.0% by fortifying with skim milk powder.
- Pasteurization of the milk is done at 63