Health and nutrition
How much fat does a serving of cottage cheese contain?
Cheese
Cheese Butterfat Processed cheese Quavers Sour milk cheese
Cheese-Health_and_nutrition Butterfat-U.S._Standards Processed_cheese-Legal_definitions Quavers-Nutrition Sour_milk_cheese-Abstract
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.
In the U.S., there are federal standards for butterfat content of dairy products. Commercial products generally contain the minimum legal amount of fat. Milks * Skim milk contains less than 0.5% fat, typically 0.1% * Lowfat milk contains between 0.5–2% fat; 1% and 2% varieties are widely marketed * Whole milk contains at least 3.25% fat  Cheeses * Dry curd and nonfat cottage cheese contain less than 0.5% fat * Cottage cheese contains at least 4% fat * Lowfat cottage cheese contains 0.5–2% fat * Cheddar cheese contains at least 50% fat relative to the total solids * Swiss cheese contains at least 43% fat relative to the total solids  Frozen desserts * Ice cream contains at least 10% fat * Lowfat ice cream, also called ice milk, contains no more than 2.6% fat * Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids * sherbet contains 1–2% fat  Creams * Half and half contains 10.5–18% fat * Light cream and sour cream contain 18–30% fat * Light whipping cream (often called simply "whipping cream") contains 30–36% fat * Heavy cream contains a minimum of 36% fat * Manufacturer's cream (not federally regulated) contains 40% fat  Butter (including whipped butter) contains at least 80% fat  
Due to its highly mechanized (e.g., assembly line) methods of production, and additive ingredients (e.g., oils, salts, colors), some softer varieties of processed cheese cannot legally be labeled as actual "cheese" in many countries -- even those in which slightly harder varieties can be. Such products tend to be classified "cheese food", "cheese spread", or "cheese product" (depending primarily on the amount of cheese, moisture, and milkfat present in the final product). In the United States, processed cheese is defined, categorized, and regulated by the Food & Drug Administration under the U.S. Code of Federal Regulations Title 21 (Food and Drugs), Section 133 (Cheeses and Cheese Related Products). Pasteurized process cheese can be made from a single cheese (solid, or powdered), or a blend of several cheeses. Cream, milkfat, water, salt, artificial color, oils (for consistency and texture), and spices may also be added. The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. The definitions include: Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese), and which may contain one or more specified "optional ingredients" (includes both dairy and nondairy items). Moisture not more than 41%; fat in the solids, not less than 49%. Pasteurized process cheese food, which is made from not less than 51% by final weight of one or more "optional cheese ingredients" (similar to the cheeses available for Pasteurized process cheese), mixed with one or more "optional dairy ingredients" (milk, whey, etc. ), and which may contain one or more specified "optional ingredients" (nondairy). Moisture must be <44%, and fat content >23%. Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70° F. Moisture must be between 44% and 60%, and fat content >20%. The US Food & Drug Administration does not maintain a standard of identity for "'Pasteurized Prepared Cheese Product'", a designation which particularly appears on many popular Kraft products (as well as some others). Neither does the FDA maintain a standard of identity for "'Pasteurized Process Cheese Product'" (emphasis on the trailing "Product"), a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, an ingredient which does not appear in the above FDA definitions. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products. After an FDA Warning Letter protesting Kraft's use of MPC in late 2002, some varieties of Kraft Singles formerly labeled "Pasteurized Process Cheese Food" became "Pasteurized Prepared Cheese Product", Velveeta was relabeled from "Pasteurized Process Cheese Spread" to "Pasteurized Prepared Cheese Product", and Easy Cheese from "Pasteurized Process Cheese Spread" to "Pasteurized Cheese Snack". 
A one pack (16.4 g) serving of regular Quavers contains 88 calories, of which 44 are from fat. Quavers contain a mixture of fats (4.9g): saturated fat 0.4g, polyunsaturated fat 0.6g and monounsaturated fat 3.8g. The sodium content is 170mg. Quavers have 88 calories in their Cheese flavour and 86 in the salt and vinegar variety. There was also a Cheese and Onion flavour in the 1980s which, although proved very popular, was discontinued. 
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  