Cottage cheese - wikipedia Cottage cheese A tub of cottage cheese Homemade cottage cheese A bowl of cottage cheese Cottage cheese is a fresh cheese curd product with a mild flavor. Contents 1 Origin 2 Manufacture 3 Curd size 4 Consumption 5 Nutrition 6 See also 7 References 8 External links Origin The first known use of the term `` cottage cheese '' dates back to 1831. It is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. Manufacture Cottage cheese is drained, but not pressed, so some whey remains and the individual curds remain loose. 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 milk with different fat levels and in small - curd or large - curd preparations. Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese, or queso blanco. Curd size Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small - curd, high - acid cheese made without rennet, and large - curd, low - acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheese - making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid ( whey ). Sometimes large - curd cottage cheese is called `` chunk style. '' Consumption Cottage cheese can be eaten in a variety of different ways : by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad or used as an ingredient in recipes such as jello salad and various desserts. Cottage cheese with fruit such as pears, peaches, or mandarin oranges is a standard side dish in many `` home cooking '' or meat - and - three restaurants ' menus in the United States. It is also used in dishes such as lasagna where it takes the place of ricotta. Nutrition Cottage cheese Nutritional value per 100 g ( 3.5 oz ) Energy 412 kJ ( 98 kcal ) Carbohydrates 3.38 g Sugars 2.67 g Fat 4.30 g Protein 11.12 g Vitamins ( % DV ) Qty Vitamin A equiv. beta - Carotene ( 5 % ) 37 μg ( 0 % ) 12 μg Minerals Calcium ( 8 % ) 83 mg Iron ( 1 % ) 0.07 mg Magnesium ( 2 % ) 8 mg Phosphorus ( 23 % ) 159 mg Potassium ( 2 % ) 104 mg Sodium ( 24 % ) 364 mg Zinc ( 4 % ) 0.40 mg Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source : USDA Nutrient Database World War I poster encouraging U.S. citizens to consume cottage cheese as an alternative to meat products. A 113 - g ( 4 - oz ) serving of 4 % fat product has about 120 calories, 5 g fat ( 3 g saturated ), 3 g carbohydrates, and 12 g protein. It also contains about 500 mg sodium, 70 mg calcium, and 20 mg cholesterol. Some manufacturers also produce low - fat and nonfat varieties. A fat - free kind of a similar serving size has 80 calories, 0 g fat ( 0 g saturated ), 6 g carbohydrates, and 14 g protein. Cottage cheese is popular among dieters and some health food devotees. It is a favorite food among bodybuilders, runners, swimmers and weightlifters for its high content of casein protein ( a longer - lasting protein ) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat, whereas some cheese products are not recommended during pregnancy. See also Cottage cheese boycott, a consumer boycott in 2011 in Israel against the rise of food prices Faisselle, a French cheese, similar to cottage cheese Fromage blanc, a soft French cheese Mascarpone, an Italian cheese made from cream, coagulated with citric acid or acetic acid Chhena, an Indian cheese, similar to cottage cheese Ricotta, an Italian whey cheese Quark, a European curd and cheese Queso fresco, a Spanish and Latin American soft cheese References Jump up ^ `` Definition of cottage ''. Online Etymology Dictionary. Retrieved 2008 - 10 - 11. Jump up ^ `` Making Cottage Cheese at Home '' ( PDF ). United States Department of Agriculture Home and Garden Bulletin Number 129. 1975. Retrieved 2007 - 07 - 22. Jump up ^ `` Eating cheese during pregnancy ''. Retrieved 2009 - 10 - 18. External links Wikimedia Commons has media related to Cottage cheese. Retrieved from `` https://en.wikipedia.org/w/index.php?title=Cottage_cheese&oldid=830300380 '' Categories : Acid - set cheeses Cottage cheese Curd Hidden categories : All articles with unsourced statements Articles with unsourced statements from March 2018 Talk Contents About Wikipedia Afrikaans Čeština Dansk Deutsch Eesti Español Euskara فارسی Français Galego 한국어 Bahasa Indonesia Íslenska עברית Latviešu Lietuvių Bahasa Melayu Nederlands 日本 語 Norsk Norsk nynorsk Polski Português Русский Simple English Suomi Svenska Українська 粵語 中文 22 more Edit links This page was last edited on 13 March 2018, at 23 : 59. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: what kind of protein is in cottage cheese
Answer: casein protein (a longer-lasting protein)