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Cottage cheese is a fresh cheese curd product with a mild flavor.It is made by draining the cheese, as opposed to pressing it - retaining some of the whey, keeping the curds loose.Cottage cheese is low in food energy compared to other types of cheese, making it popular among diet
About
Cottage cheese is a fresh cheese curd product with a mild flavor.It is made by draining the cheese, as opposed to pressing it - retaining some of the whey, keeping the curds loose.Cottage cheese is low in food energy compared to other types of cheese, making it popular among dieters and some health devotees.
Aroma profile
Derived from this ingredient’s flavor compounds
0×10
1×3
2×3
3×2
4×2
odorless×2
bland
baked
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
iron(2+)vitamin b1sodium(1+)magnesium, mgphylloquinonevitamin kmenaquinoneenergy (atwater specific factors)energy (atwater general factors)carbohydrateproteinpotassium(1+)sfa 18:0ashnitrogen(.)calcium(2+)
Best pairings
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Chickenshares flavor compounds
spinach (whole or pieces)shares flavor compounds
Lentilshares flavor compounds
okazi leafshares flavor compounds
spinach leaf (raw)shares flavor compounds
spinach headshares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The incorporation of fennel-based ingredients did not alter significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples.”
fennel decoction→prevents→increase in yellowness of cottage cheese
“The incorporation of fennel-based ingredients did not alter significantly the nutritional characteristics of control cottage cheese (without fennel-based ingredients), but avoided the increase in yellowness (after 7 days of storage), and the decrease in lactose content (after 14 days of storage) observed in control samples.”
fennel decoction→prevents→decrease in lactose content of cottage cheese
