United States

Department of

Agriculture

Agricultural 

Marketing

Service

Dairy

Programs

USDA Specifications

for Cottage Cheese and

Dry Curd Cottage Cheese

Effective February 13, 2001
1 February 13, 2001 

USDA Specifications for Cottage Cheese and Dry Curd Cottage Cheese

1.0 Plant requirements.

Cottage cheese shall be manufactured and packaged in accordance with the applicable

requirements contained in 7 CFR Part 58, Grading and Inspection, General Specifications

for Approved Plants and Standards for Grades of Dairy Products and inspected by the

AMS, Dairy Grading Branch. Alternatively, cottage cheese may be manufactured and

packaged in accordance with the applicable requirements contained in the latest revision

of the “Grade A Pasteurized Milk Ordinance,” Food and Drug Administration. 

2.0 Product temperature requirements.

Cottage cheese shall be cooled after packaging and maintained at a temperature of 45°F

(7.2°C) or lower. 

3.0 Regulatory.

3.1 Cottage cheese and dry curd cottage cheese shall comply with all applicable Federal

regulations including those contained in the Food and Drug Administration’s Standard of

Identity for Cottage Cheese 21 CFR Part 133.128 for cottage cheese or 21 CFR Part

133.129 for dry curd cottage cheese.

3.2 Reduced fat, light and fat free cottage cheese or dry curd cottage cheese shall comply

with all applicable Federal regulations including those contained in 21 CFR Part 133.128

for cottage cheese, 21 CFR Part 133.129 for dry curd cottage cheese, 21 CFR Part 101.62

for nutrient claims for fat, and 21 CFR Part 130.10 for foods named by use of a nutrient

content claim and standardized term.

4.0 Composition requirements.

4.1 Dry Curd Cottage Cheese

• Moisture – not more than 80 percent by weight of the finished food.

• Milkfat – not more than 0.5 percent by weight of the finished food.

• pH – not more than 5.2

4.2 Creamed Cottage Cheese

• Moisture – not more than 80 percent by weight of the finished food.

• Milkfat – not less than 4 percent by weight of the finished food.

• pH – not more than 5.2
2 February 13, 2001 

5.0 Dairy ingredients.

Dry dairy products (such as nonfat dry milk) used as ingredients for which there are U.S.

grades established, shall meet the criteria of U.S. Extra Grade. Dairy products for which

there are no U.S. grades established shall meet the applicable requirements of 7 CFR Part

58. The plants that produce dairy products for use in cottage cheese shall be approved by

the Dairy Grading Branch, Dairy Programs, Agricultural Marketing Service, U.S.

Department of Agriculture. Alternatively, all dairy products used in the manufacture of

cottage cheese, and the plant in which the cottage cheese is processed may comply with

all applicable requirements of the latest revision of the “Grade A Pasteurized Milk

Ordinance,” Food and Drug Administration. 

6.0 Non-dairy ingredients.

6.1 All optional non-dairy ingredients shall be clean and wholesome, and shall be approved

by the U. S. Food and Drug Administration in accordance with 21 CFR Part 133.128 (b),

as applicable. 

7.0 Quality requirements.

7.1 Flavor.

Shall possess a pleasing and desirable flavor similar to fresh whole milk or cream (if

creamed) and may possess the delicate flavor and aroma of lactic acid and diacetyl. The

product may possess to a slight degree a feed, acid, flat, or salty flavor, but shall be free

from chalky, utensil, fruity, yeasty, or other objectionable flavors. Flavoring ingredients

shall be uniformly distributed throughout the product. The flavor shall be pleasing, and

characteristic of the flavoring ingredient used. The flavor shall not be harsh or unnatural. 

7.2 Body and Texture.

Shall have a meaty texture, but if creamed shall be sufficiently tender to permit proper

absorption of cream or creaming mixture. The texture shall be smooth and velvety and

shall not be mealy, crumbly, pasty, sticky, mushy, watery, or slimy, or possess any other

objectionable characteristics of body and texture. Small curd style (cut with 1⁄4 inch

knives) should have curd particles approximately 1⁄4 inch or less in size. Large curd style

(cut with knives over 1⁄4 inch) should have curd particles approximately 3/8 inch in size.
3 February 13, 2001 

7.3 Color and Appearance.

Shall present a clean, natural creamy white color. Cottage cheese should have uniform

sized particles (regardless of style or cut of curd). Creamed cottage cheese should have a

uniform layer of cream around the curd particles with a minimum of free cream. Any

excess cream should be of thick consistency (not whey like or watery). Flavoring

ingredients shall be consistent in size, distribution, and color to produce a pleasing,

natural appearance and appeal of the finished product.

8.0 Analytical and Microbial requirements.

Analytical and microbial analyses shall be made in accordance with procedures published

in the latest revision of the “Official Methods of Analysis of the Association of Official

Analytical Chemists,” or procedures published in the latest revision of “Standard

Methods for the Examination of Dairy Products,” published by the American Public

Health Association. Samples shall be taken as often as necessary to insure composition

and microbial control.

Analytical Requirements

• Fat – See section 4.1 and 4.2

• Moisture – See section 4.1 and 4.2

• pH – See section 4.1 and 4.2

Microbial requirements

• Coliform – Not more than 10 per gram

• Psychrotrophic – Not more than 100 per gram

• Yeast and Mold – Not more than 10 per gram

9.0 Official identification.

Products officially inspected and found to meet these requirements may be identified

with the official USDA Quality Approved Inspection Shield.