Cottage Cheese Small Curd 4% Milk Fat Minimum

Cultured pasteurized nonfat milk is a primary source of protein and calcium. The culturing process enhances digestibility and probiotic content. Pasteurization ensures safety by eliminating harmful bacteria.

Milk is a rich source of essential nutrients including calcium, vitamin D, and protein. It supports bone health and muscle function. The presence of natural fats aids in the absorption of fat-soluble vitamins.

Traditional whole-fat dairy ingredient.

Whey is a byproduct of cheese production and a source of high-quality protein. It contains essential amino acids beneficial for muscle repair. The processing of whey ensures it is free from lactose for those with intolerance.

Nonfat milk is a low-calorie source of protein and calcium. It lacks the fat content of whole milk, which may reduce the absorption of fat-soluble vitamins. It is often used to reduce the overall fat content of dairy products.

Salt is used for flavor enhancement and preservation. It is a common ingredient in cheese production. Excessive consumption can lead to increased blood pressure.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Citric acid is a natural preservative and flavor enhancer. It is commonly used to maintain acidity and freshness in foods. It is generally recognized as safe when consumed in typical amounts.

Maltodextrin is a highly processed carbohydrate used as a thickener and filler. It has a high glycemic index, which can spike blood sugar levels. It is often used in processed foods to improve texture.