Cottage cheese

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/cottage-cheese

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the classification?Fresh cheese
2. What is the primary macronutrient?High in protein (casein and whey)
3. How is cottage cheese made?Milk is first acidified with bacteria, then rennet is added to form curds. The curds are cut, heated, and the whey is drained. Finally a dressing of cream and milk is mixed in.
4. Why does cottage cheese taste mild?The dressing, which is a blend of cream and milk, is added after the curds are formed. This gives cottage cheese its gentle, mild flavor.

Coagulation: The process by which liquid milk proteins aggregate to form a semi-solid mass (curd).
Rennet: Enzymes, typically chymosin, used to initiate milk coagulation in cheesemaking.
Casein: The primary protein found in milk, forming the structural basis of cheese curds.
Whey: The liquid byproduct of cheesemaking, containing water, lactose, minerals, and whey proteins.