Q.1
Cottage cheese belong to
which of the following categories?
EXPLANATION
Cheese Microbiology & Ripening Flora: Starter vs NSLAB, Late Gas Defect & Flavor Development
- Classification of Cottage Cheese:
- Cheese Typology:
- Cottage cheese is an acid-precipitated, washed-curd cheese manufactured from pasteurized skim milk with minimal rennet.
- High moisture content ($\gt 70 - 80\%$) with delicate, unfermented flavor.
- Categorized definitively as Soft and unripened (fresh cheese consumed without curing or aging).
- Conclusion: Soft and unripened (Option 1).
Correct option: (1) Soft and unripened
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