The kind of bacteria that's in them produce something called propionic acid. And as they ... that's just because of air as the curd is pressed, but it's the Swiss type cheeses or Emmental type ...

Originally, cottage cheese was an acid-set cheese made without the addition ... They're then packaged as dry-curd cottage cheese or as regular cottage cheese, with cream or milk added.

SINCE its introduction by Lloyd in 1895 in the south-western counties of England, the determination of the acidity of the whey exuding from the curd has been regularly used by cheese-makers as a ...

“Cottage cheese is made by coagulating milk with acid [slowly]. The solids are then cut into curd-size pieces and cream is ...

Cottage cheese is made from the curds of various levels of pasteurized cow’s milk, including nonfat, reduced-fat, or regular milk. It’s also offered in different curd sizes, including small ...