Cottage Cheese

Cultured pasteurized nonfat milk is a primary ingredient in cottage cheese, providing a rich 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 ingredient in dairy products, offering essential nutrients like calcium, vitamin D, and protein. It is minimally processed, retaining most of its natural nutrients. The inclusion of milk contributes to the creamy texture and nutritional profile of cottage cheese.

Cream adds richness and flavor to cottage cheese, enhancing its texture and taste. It is a source of saturated fat, which should be consumed in moderation. The use of cream is typical in dairy products to improve mouthfeel.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Carob bean gum is a natural thickening agent derived from the seeds of the carob tree. It is used to stabilize and improve the texture of cottage cheese. As a natural additive, it is generally considered safe and has minimal processing.

Agar is a gelatinous substance obtained from algae, used as a thickener and stabilizer. It is a natural alternative to animal-based gelatin and is used to maintain the consistency of cottage cheese. Agar is minimally processed and generally safe for consumption.

Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision, immune function, and skin health. While synthetic, it is commonly used to ensure adequate vitamin A intake.

Carbon dioxide is used in food packaging to extend shelf life by inhibiting microbial growth. It is a natural gas that is safe for use in food products. Its inclusion helps maintain product freshness without altering nutritional content.