Arla Cottage Cheese

This is a primary ingredient providing essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. Semi-skimmed milk offers a balance of reduced fat content while retaining nutritional benefits.

Milk protein is a high-quality source of essential amino acids. It supports muscle repair and growth. Derived from milk, it retains the nutritional benefits of dairy.

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

Modified starch is used as a thickening agent to improve texture. It is processed to alter its properties for specific food applications. Generally considered safe, but offers no nutritional benefits.

Lactic culture is used in cheese production to ferment lactose into lactic acid, aiding in flavor development. It is a natural component of cheese-making. While beneficial for fermentation, it does not provide direct nutritional benefits.

Microbial rennet is used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet. While essential for cheese-making, it does not provide nutritional benefits.

Used as preservative. Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. It is synthetically produced and may cause allergic reactions in sensitive individuals. While effective as a preservative, it is not a natural ingredient.