Tag: Curds and whey

According to the USDA, a single half-cup serving of low-fat (2%) cottage cheese contains about 13 grams of protein. So, is lowfat cottage cheese dairy? The answer is a clear and resounding yes, and its dairy origins are fundamental to its composition, from its creamy texture to its nutrient profile.

According to USDA data, a 100-gram serving of cottage cheese contains nearly double the protein of an equal serving of cream cheese. The key reason why does cottage cheese have more protein than cream cheese lies in a fundamental difference in their production methods, specifically how milk solids are separated from the liquid whey.

The origins of cottage cheese date back centuries, with farmers creating a fresh, simple cheese from soured milk. The characteristic lumpy texture is not a flaw, but a deliberate part of the cheesemaking process, caused by the coagulation of milk proteins.

An average cup of cow's milk contains around 12 to 13 grams of carbohydrates, while many hard cheeses contain less than one gram. This dramatic difference sparks a common question: why are there carbs in milk but not cheese? The answer lies in the ingenious process of cheese making, where natural milk sugars are purposefully and effectively removed or converted.

Casein accounts for about 80% of the total protein content in cow's milk, with whey making up the rest. So, what is the protein in cheese called? The answer lies in understanding the complex roles of these two essential dairy proteins, casein and whey, and how cheesemaking manipulates them to create a concentrated food.

While many assume all cheese is vegetarian, a significant portion is not, and understanding how is non-vegetarian cheese made requires looking into a key ingredient called animal rennet. This complex of enzymes, sourced from the stomach lining of young ruminant animals, is the traditional coagulant used for centuries to turn milk into solid curds.