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Encyclopedia > Cottage cheese
A tub of cottage cheese
A tub of cottage cheese

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Image File history File links Download high resolution version (1024x680, 80 KB) Summary This image was originally posted to Flickr as Cottage cheese. ... Image File history File links Download high resolution version (1024x680, 80 KB) Summary This image was originally posted to Flickr as Cottage cheese. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Percentages are relative to US recommendations for adults. ... Hoop Cheese is a firm, dry cottage cheese, similar to farmer’s cheese in that most of the liquid has been pressed out. ... Farmer Cheese Farmer cheese (also farmers cheese or farmers cheese) is a simple cheese often used for fillings in blintzes and other foods. ... Queso blanco is a soft, unaged white cheese. ... Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. ...


It is also eaten in salads, with fruit, with fruit puree - such as peach, raspberry, blueberry, pineapple, or strawberry, on toast - or as an ingredient in recipes like jello salad and various desserts. Also, it can be used to replace grated cheese or ricotta cheese in most recipes (such as lasagna). It is popular among dieters and some health food devotees. Cottage cheese is a favorite food among bodybuilders for its high content of casein protein while being relatively low in fat. This article deals with food. ... This article is about culinary recipes. ... Jello salad is the common name for dishes made with gelatin, cottage cheese, fruits, and, more rarely, vegetables. ... Not to be confused with Desert. ... Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ... Lasagna in the crinkly American style. ... Bodybuilder Anders Graneheim (Sweden) Bodybuilding is the sport of developing muscle fibers through the combination of weight training, increased caloric intake, and rest. ... Casein (from Latin caseus cheese) is the most predominant phosphoprotein found in milk and cheese. ...


The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk leftover after making butter[1]. The term was first used in 1848[2]. For other uses, see Butter (disambiguation). ...

Contents

Curd size

The curd size is the size of the "chunks" in the cottage cheese. Sometimes large curd cottage cheese is called "chunk style." The two major types of cottage cheese are small curd, high-acid cheese made without rennet, and popular large curd, low-acid cheese made with rennet. Rennet is an enzyme that speeds curdling and keeps the curd that forms from breaking up easily; adding it shortens the cheesemaking process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (the whey).[1] Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... Percentages are relative to US recommendations for adults. ...


Nutrition

Cottage cheese is low in fat and carbohydrates while high in protein. For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ...


A 4 oz (113 g) serving has approximately 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains approximately 500 mg sodium, and 20 mg cholesterol.


Manufacturers also produce low-fat and non fat varieties. A fat-free kind of a similar serving size has 80 calories, 0g fat (0g saturated), 6g carbohydrates, and 14g protein. To compensate for the flavor missing from the fat, low-fat and non-fat ones tend to have more sugar in them. Very low sodium varieties are also produced, which can be salted to taste.


See also

A Cottage Double is a product made by Breakstones that contains cottage cheese and a type of fruit. ...

References

  1. ^ Making Cottage Cheese at Home 1977 (PDF). UNITED STATES DEPARTMENT OF AGRICULTURE HOME AND GARDEN BULLETIN NUMBER 129. Retrieved on 2007-07-22.

Year 2007 (MMVII) was a common year starting on Monday of the Gregorian calendar in the 21st century. ... is the 203rd day of the year (204th in leap years) in the Gregorian calendar. ...

External links

Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ...

  Results from FactBites:
 
Cottage cheese - definition of Cottage cheese in Encyclopedia (160 words)
Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations.
Cottage cheese which is pressed becomes hoop cheese, farmer's cheese, pot cheese or queso blanco.
Cottage cheese is eaten straight where it is like the curds of the nursery rhyme food "curds and whey".
  More results at FactBites »

 
 

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