Prairie Farms LARGE CURD COTTAGE CHEESE

Cream adds richness and flavor to dairy products and is a source of fat-soluble vitamins. It is less processed compared to many other fat sources and provides a creamy texture. It enhances the taste and mouthfeel of the product.

Cheese cultures are beneficial bacteria used in the fermentation process to develop flavor and texture in cheese. They are natural and contribute to the probiotic content of the product. They enhance the nutritional profile by aiding digestion.

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

Nonfat dry milk is a dehydrated form of skim milk, providing similar nutrients without the fat. It is used to increase protein content and improve texture. It is a convenient source of dairy nutrients but lacks the fat content of whole milk.

Lactose is a natural sugar found in milk, contributing to the carbohydrate content. It is a source of energy but can cause digestive issues in lactose-intolerant individuals. It is naturally present in dairy products.

Salt is used to enhance flavor and preserve food. It is a common additive in processed foods but should be consumed in moderation due to potential health risks. It is essential for maintaining fluid balance and nerve function.

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

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in foods. It is produced through fermentation and is generally considered safe. It can improve the texture of food products.

Carob bean gum is a natural thickener derived from the seeds of the carob tree. It is used to improve texture and is less processed than some other gums. It is generally recognized as safe for consumption.

Carbon dioxide is used in food packaging to maintain freshness by displacing oxygen. It is a natural gas and is generally recognized as safe. It helps preserve the quality of food products.

Enzymes are used in cheese production to aid in the coagulation of milk. They are natural proteins that facilitate the cheese-making process. They are essential for developing the texture and flavor of cheese.

Mono and diglycerides are emulsifiers used to blend ingredients that typically do not mix well. They are derived from oils and are highly processed. They may contain trans fats, which are linked to negative health effects.

Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is synthetically produced and can cause allergic reactions in sensitive individuals. It is commonly used in processed foods.