Hood® Small Curd Cottage Cheese with Chive 24 oz. Tub

Cultured pasteurized skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics that support gut health.

Milk and cream are natural dairy ingredients that contribute to the creamy texture and flavor of the cheese. They provide essential nutrients such as calcium, vitamin D, and healthy fats. The combination enhances the overall nutritional profile of the product.

Whey protein concentrate is a high-quality protein source derived from milk, offering a complete amino acid profile. It is beneficial for muscle repair and growth. The processing retains most of the beneficial nutrients found in whey.

Whey is a byproduct of cheese production that contains proteins, lactose, and minerals. It is often used to enhance the protein content of dairy products. The ingredient is generally considered safe and nutritious.

Salt is used to enhance flavor and act as a preservative in cheese. It is a common ingredient in many processed foods. While necessary for flavor, excessive consumption can lead to health issues.

Onion and chive are natural ingredients used to add flavor to the cheese. They are generally considered safe and can enhance the taste profile. These ingredients are minimally processed and retain their natural properties.

Xanthan gum is a common food additive used as a thickening agent. It is derived from fermented sugars and is generally recognized as safe. It helps maintain the texture and consistency of the product.

Locust bean gum is a natural thickening agent derived from carob seeds. It is used to stabilize and thicken food products. The ingredient is generally considered safe and is minimally processed.

Guar gum is a thickening agent derived from guar beans. It is used to improve the texture and consistency of food products. The ingredient is generally recognized as safe and is widely used in the food industry.

Lactic acid is a naturally occurring acid used to add tanginess and act as a preservative. It is produced through fermentation and is generally considered safe. The ingredient helps maintain the product's freshness.

Enzymes are used in cheese production to aid in the coagulation of milk. They are essential for the cheese-making process and are generally considered safe. The use of enzymes is a traditional practice in cheese production.

Natural flavor is a vague term that can encompass a wide range of substances derived from natural sources. It lacks transparency, making it difficult to assess its health impact. The use of natural flavors is often criticized for masking the true quality of the product.

Sorbic acid is a preservative used to prevent mold and yeast growth, while carbon dioxide is used for packaging. Sorbic acid is generally recognized as safe but can cause allergic reactions in sensitive individuals. The use of preservatives is often criticized for being unnecessary in fresh products.