Health and nutrition
How much fat is in cottage cheese?
Cheese
Cheese Cottage cheese Sour milk cheese Cottage cheese Wellspring camps
Cheese-Health_and_nutrition Cottage_cheese-Abstract Sour_milk_cheese-Abstract Cottage_cheese-Nutrition Wellspring_camps-Diet
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein; some whey cheeses 15% fat and 11% protein,; and some triple-crème cheeses 36% fat and 7% protein. In general, cheese supplies a great deal of calcium, protein, phosphorus and fat. A serving of Cheddar cheese contains about of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about of milk to provide that much protein, and to equal the calcium.
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving "sweet curd" cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small-curd or large-curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese, or queso blanco. Cottage cheese can be eaten by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, as a chip dip, as a replacement for mayonnaise in tuna or chicken salad, in salads, or used as an ingredient in recipes such as jello salad and various desserts. Cottage cheese with fruit such as pears or peaches is a standard side dish in many "home cooking" or meat-and-three restaurants' menus in the United States. The first known use of the term "cottage cheese" dates back to 1831 and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The "curds and whey" of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled (which affects the flavor). Some writers claim they are equivalent or similar. 
Sour milk cheese or acid-set cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as Cottage cheese. Sour milk cheese does not use rennet for coagulation. Sour milk cheese generally ripens for no more than two weeks in comparative warmth. 100 litres of milk yield about 8 to 9 kilograms of sour milk cheese, which contains less than 10% fat and up to 37% protein. Most sour milk cheeses are white mould cheeses or red mould cheeses, and many are flavoured with caraway. The various types of sour milk cheeses include:  Bauern-Handkäse  Harzer Handkäse  Harzer Korbkäse  Harzer Stangenkäse  Olmützer Quargel  Tiroler Graukäse  
A 4-oz (113-g) serving of 4% fat product has about 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains about 500 mg sodium, 70 mg calcium and 20 mg cholesterol. Some manufacturers also produce low-fat and nonfat varieties. A fat-free kind of a similar serving size has 80 calories, 0 g fat (0 g saturated), 6 g carbohydrates, and 14 g protein. To compensate for the flavor missing from the fat, low-fat and nonfat ones tend to have more sugar in them. Very low sodium varieties are also produced, and can be salted to taste. Cottage cheese is popular among dieters and some health food devotees. It is a favorite food among bodybuilders, runners, and weightlifters for its high content of casein protein (a longer-lasting protein) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat during their pregnancy, whereas some cheese products are not. 
Wellspring’s nutrition plan is based on a low-fat, low-calorie diet that is designed to be sustainable once campers return home. Wellspring claims that this is achieved by teaching campers to cook, order, and identify healthy food choices. Daily menus include three meals and two snacks and have been developed by registered dietitians. A typical day of controlled foods will include 1,200 calories, 10 g of fat, 50 g of protein, and 30 g of fiber. In addition, Wellspring campers are permitted to have as much "uncontrolled" food as they wish, as long as they measure and self-monitor their eating. Uncontrolled foods include selections such as fat-free yogurts, cottage cheese, egg salad, tuna salad, fresh fat-free soups, fruits, vegetables, salads. Some campers choose 2,000 or more calories per day. Campers are asked to write down everything they eat, so that it can be processed and discussed with their Behavioral Coach. 