Cabot Cottage Cheese, 16 oz

Cultured pasteurized skim milk is a primary ingredient in cottage cheese, providing a source of protein and calcium. The culturing process enhances digestibility and adds beneficial probiotics. Pasteurization ensures safety by eliminating harmful bacteria.

Milk is a fundamental dairy ingredient providing essential nutrients like calcium and vitamin D. It is a complete protein source, offering all essential amino acids. The inclusion of milk enhances the nutritional profile of the product.

Traditional whole-fat dairy ingredient.

Beneficial ingredient — whole-food or functional value in this product class.

Cultured grade A nonfat dry milk is used to improve texture and protein content. It is a processed form of milk that retains essential nutrients. The culturing process can add beneficial bacteria.

Grade A whey is a byproduct of cheese production, rich in protein and amino acids. It is often used to enhance the protein content of dairy products. Whey is easily digestible and supports muscle recovery.

Salt is used for flavor enhancement and preservation in cottage cheese. It is a common ingredient in processed foods to improve taste. Excessive consumption can lead to health issues like hypertension.

Locust bean gum is a natural thickener derived from carob seeds. It is used to stabilize and thicken dairy products. Generally considered safe, it can improve texture without significant health concerns.

Guar gum is a thickening agent derived from guar beans, used to improve texture. It is a soluble fiber that can aid in digestion. Generally recognized as safe, it is widely used in food processing.

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is used to maintain freshness and enhance tartness. Generally recognized as safe, it is widely used in food products.

Lactic acid is a natural acid used to enhance flavor and preserve food. It is produced by fermentation and contributes to the tangy taste of dairy products. Generally considered safe, it is a common additive in fermented foods.

Modified cellulose is used as a thickener and stabilizer in processed foods. It is derived from plant fibers and is generally recognized as safe. It helps improve texture and consistency in food products.

Starter distillate is used in dairy products to enhance flavor and fermentation. It is a byproduct of fermentation processes and contributes to the tangy taste. Generally considered safe, it is a common additive in cultured dairy products.

Enzymes are used in cheese production to aid in the coagulation and fermentation processes. They are essential for developing the texture and flavor of cheese. Generally recognized as safe, they are a natural part of cheese-making.

Carrageenan is a thickening agent derived from seaweed, used to improve texture. It is controversial due to potential digestive issues and inflammation. Some studies suggest it may cause gastrointestinal discomfort.

Phosphoric acid is used as an acidity regulator and preservative in processed foods. It is associated with potential negative effects on bone health due to phosphorus imbalance. Excessive consumption can lead to health concerns.

Natural flavoring is a catch-all term for flavor compounds derived from natural sources. It lacks transparency, making it difficult to assess health impacts. The term can mask the presence of additives or allergens.

Maltodextrin is a highly processed carbohydrate used as a thickener and filler. It has a high glycemic index, which can impact blood sugar levels. Often used in processed foods, it provides little nutritional value.

Synthetic preservative — flagged in daily-use products.