FAQ

Many lowfat, low-calorie cheeses are available. Check out the Nutrition Facts panel on product labels. For example, a serving (4 oz) of lowfat cottage cheese (1% milk fat) provides just 82 calories and 1g fat, along with high-quality protein, riboflavin, calcium and other essential nutrients.

No. Lactose, also known as milk sugar, is the primary carbohydrate of milk and makes up 2-8&per; of the solids in milk. Many aged cheeses like Cheddar and Swiss contain little, if any, lactose because most of the lactose is removed when these cheeses are made. Aged (ripened) cheeses like Cheddar generally have less lactose than unripened (fresh) cheeses like cream cheese. Due to the creaming mixture used, creamed cottage cheese has slightly more lactose than dry curd cottage cheese.

Most cheeses made in the U.S. are from pasteurized milk. If unpasteurized milk is used, government regulations require that the cheese be aged for at least 60 days before it is sold. Regulatory agencies recognize aging of cheese as equal to pasteurization for eliminating pathogenic bacteria. Safe handling and storage of cheese are key to ensuring its safety and quality.

Although most molds on cheese are harmless, some may produce toxins that can diffuse into the cheese. Many packages of natural and process cheeses contain mold inhibitors, such as sorbic acid, that increase the shelf life of these products. Properly wrapping cheese can help prevent the development of undesirable mold. If mold develops, remove the visible mold as well as an additional 1/2inch of cheese on all sides of the mold to be safe (except with mold-ripened cheeses such as Roquefort and Bleu).

Compared to most other cheeses, cottage cheese is a modest source of calcium. In the manufacturing of cottage cheese, 50 to 75% of milk’s calcium is removed when the whey is drained. Cottage cheeses with extra calcium are available. Check product labels. Although cottage cheese may provide less calcium than some other cheeses, cottage cheese is high in protein, generally low in fat and a good source of riboflavin.