Cabot Cottage Cheese, 16 oz

Cultured pasteurized skim milk is a primary source of protein and calcium. The culturing process enhances digestibility and probiotic content. It is minimally processed, retaining essential nutrients.

Milk is a natural source of essential nutrients like calcium, vitamin D, and protein. It supports bone health and provides a complete amino acid profile. The pasteurization process ensures safety by eliminating harmful bacteria.

Cream adds richness and flavor to the product. It is a source of saturated fats, which should be consumed in moderation. The inclusion of cream enhances the texture and taste of the cheese.

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

Grade A whey is a byproduct of cheese production, rich in protein and amino acids. It supports muscle growth and recovery. Whey is a high-quality protein source but is processed.

Salt is used for flavor enhancement and preservation. It is a common ingredient in cheese production. While necessary for taste, excessive consumption can lead to health issues.

Carrageenan is used as a thickener and stabilizer in dairy products. It is derived from red seaweed but is highly processed. Some studies suggest it may cause digestive inflammation.

Locust bean gum is a natural thickening agent derived from carob seeds. It is used to improve texture and stability in dairy products. Generally considered safe, but excessive use can affect digestion.

Guar gum is a thickening agent derived from guar beans. It is used to improve texture and consistency in processed foods. High consumption can lead to digestive issues.

Citric acid is used as a preservative and flavor enhancer in food products. It is naturally found in citrus fruits but is often industrially produced. Generally recognized as safe, but excessive intake can cause tooth enamel erosion.

Lactic acid is used to regulate acidity and enhance flavor in dairy products. It is naturally produced by fermentation. Generally safe, but excessive amounts can affect those with sensitivities.