-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'cottage cheese'.
-
Celiac.com 03/16/2024 - Cottage cheese, a beloved dairy product enjoyed by many, is often hailed for its creamy texture and versatility in various culinary creations. We've written about brands of gluten-free cottage cheese, but for those following a gluten-free diet due to celiac disease or gluten sensitivity, the question of whether cottage cheese is safe to consume often arises. To answer this question definitively, we must delve into the production process of cottage cheese and examine its ingredients. Cottage cheese is traditionally made by curdling milk with an acidic substance, such as lemon juice or vinegar, and then draining the whey to form curds. These curds are then washed and mixed with cream or milk to achieve the desired consistency. The result is a soft, lumpy cheese with a mild flavor, prized for its high protein content and versatility in both sweet and savory dishes. Typically, the ingredients in cottage cheese include milk, cream, salt, and sometimes additional flavorings or stabilizers. However, some commercially produced cottage cheese products may include flavorings, seasonings, or additives that could potentially contain gluten. These additives might be used for various purposes, such as enhancing flavor, extending shelf life, or adjusting texture. Therefore, it's essential for individuals following a gluten-free diet to carefully read the ingredient labels on cottage cheese products to ensure they do not contain any gluten-containing additives. Common Ingredients Used in Commercial Cottage Cheeses Cultured Pasteurized Skim Milk: The primary ingredient in cottage cheese, milk provides the base for the cheese and contributes to its creamy texture and flavor. Cream: Cream is often added to cottage cheese to enhance its richness and creaminess, resulting in a smoother texture and milder flavor. Salt: Salt is used to season cottage cheese, adding flavor and helping to preserve the cheese by inhibiting the growth of harmful bacteria. Cultures: Cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added to the milk to initiate the fermentation process, which transforms the milk into cheese and contributes to its tangy flavor and texture. Enzymes: Enzymes, such as rennet, are used to coagulate the milk and form curds during the cheese-making process, resulting in the formation of the characteristic curds and whey of cottage cheese. Guar Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation. Xanthan Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation. Carrageenan: Extracted from certain species of red seaweed and is used as a thickening and stabilizing agent in cottage cheese. It helps to maintain the desired texture and consistency of the product, as well as to prevent whey separation. Locust Bean Gum: Locust bean gum, also known as carob gum, is derived from the seeds of the carob tree. It is used as a thickening and stabilizing agent in cottage cheese to help improve texture and prevent separation. Citric Acid: Citric acid is often added to cottage cheese as an acidity regulator and flavor enhancer. It helps to achieve the desired level of acidity in the cheese, which contributes to its tangy flavor. Additionally, citric acid can help to preserve the freshness of the cheese by inhibiting the growth of spoilage bacteria. Potassium Sorbate: Some commercial cottage cheeses may contain preservatives, such as potassium sorbate or sodium benzoate, to extend their shelf life and maintain freshness. Natural Flavors: Natural flavors are used in cottage cheese to enhance its taste and aroma. These flavors are derived from natural sources such as fruits, vegetables, or spices, and are added to impart specific flavor profiles to the cheese. Natural flavors can vary widely and may include ingredients like herbs, spices, or fruit extracts, depending on the desired flavor profile of the cottage cheese. Annatto: Annatto is a natural food coloring derived from the seeds of the achiote tree. It is commonly used in cottage cheese to impart a yellow or orange color to the cheese, giving it a more visually appealing appearance. Annatto is preferred over synthetic food dyes as it is a natural and plant-based coloring agent. Vitamin A Palmitate: Vitamin A palmitate is a form of vitamin A that is often added to cottage cheese as a nutrient fortifier. Vitamin A is essential for maintaining healthy vision, immune function, and skin health. By fortifying cottage cheese with vitamin A palmitate, manufacturers can enhance the nutritional value of the cheese and provide consumers with an additional source of this important vitamin. In the USA, Wheat Must be Disclosed on the Ingredient Label According to labeling regulations, wheat must be clearly disclosed on the ingredient label of food products if it is used as an ingredient. Additionally, if there is any risk of cross-contamination with wheat during the manufacturing process, manufacturers are required to include this information on the label as well. This is crucial for individuals with celiac disease or gluten sensitivities to make informed choices about which products are safe for consumption. Therefore, when purchasing cottage cheese or any other food product, it's essential to carefully check the ingredient label for any mention of wheat or potential cross-contamination. Most commercially produced cottage cheese brands are naturally gluten-free since they typically contain only milk, salt, and bacterial cultures. However, it's essential to double-check the ingredient list to ensure that no gluten-containing additives or flavorings have been included. Six Cottage Cheese Brands Labelled Gluten-Free, or Naturally Gluten-Free: Daisy Brand: Known for its pure and simple ingredients, Daisy Brand offers gluten-free cottage cheese varieties. Visit their website for more information. Horizon Organic: Horizon Organic produces a range of organic dairy products, including gluten-free cottage cheese. Organic Valley: Organic Valley offers organic cottage cheese made from gluten-free ingredients. Good Culture: Good Culture specializes in organic cottage cheese with simple ingredients and no added gums or stabilizers. Nancy's: Nancy's offers organic and probiotic-rich cottage cheese made from gluten-free ingredients. Knudsen: Knudsen also offers gluten-free cottage cheese options. In conclusion, cottage cheese is a versatile and nutritious dairy product that can be enjoyed by many, including those with gluten sensitivities or celiac disease. While most commercially produced cottage cheese brands are naturally gluten-free, it's essential to check labels for any gluten-containing ingredients and look for explicit gluten-free labeling when available. By understanding how cottage cheese is made and being mindful of potential sources of gluten, individuals can confidently incorporate this delicious dairy product into their gluten-free diet. Remember to always consult with healthcare professionals or registered dietitians for personalized dietary advice and recommendations. Enjoy your gluten-free cottage cheese with peace of mind and savor its creamy goodness in your favorite dishes and recipes!
-
Brands of Gluten-Free Cottage Cheese
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 07/18/2023 - We get a lot of questions about dairy products. Specifically, we get a lot of questions about cottage cheese. More than a few people wonder if cottage cheese is gluten-free. Cottage cheese is made from curdled milk and typically only contains milk, salt, and an acidic component such as vinegar or lemon juice. These ingredients do not contain gluten. So, cottage cheese, in its pure form, is generally considered to be gluten-free. Unless they contain added gluten ingredients, most all major brands of cottage cheese can be regarded as naturally gluten-free and safe for people with celiac disease. However, it's important to note that some brands or varieties of cottage cheese may have added ingredients or flavorings that could potentially contain gluten. For example, certain flavored or processed cottage cheese products may include additives, thickeners, or seasonings that could contain gluten. To ensure that cottage cheese is gluten-free, it's always recommended to carefully read the product labels or check with the manufacturer if you're unsure about specific brands or varieties. Manufacturers are required to disclose the presence of common allergens, including wheat, on their product labels. Look for products that are labeled as "gluten-free" to minimize the risk of gluten contamination. If you have celiac disease or a gluten sensitivity, it's important to be diligent in reading labels and verifying the gluten-free status of cottage cheese and other food products to maintain a gluten-free diet and avoid any potential health issues. If you have any medical concerns or questions, it's advisable to consult with a healthcare professional or a registered dietitian for personalized guidance. Brands of Cottage Cheese that are Labeled Gluten-Free, or Naturally Gluten-Free and Safe for People with Celiac Disease Daisy Daisy has been putting the quality dairy products, including yogurt, on kitchen tables since 1917. Nancy’s Since the 1960s, Nancy’s has made delicious yogurt, cottage cheese and other foods. Organic Valley Organic Valley is one of the top brands in the world of organic dairy products. One of the things people love about Organic Valley is its cooperative farming. Trader Joe's Trader Joe’s brand of cottage cheese is made with only 3 ingredients, and offers great texture and flavor.- 3 comments
-
- brands
- celiac disease
-
(and 3 more)
Tagged with:
-
Celiac.com 05/05/2023 - Gluten-free products have become hugely popular in recent years, creating an opportunity for food companies to capitalize on this growing market. However, removing gluten from bread and bakery goods poses a significant technological challenge, as gluten is an essential component of the wheat dough system that gives baked goods their desired characteristics. Without gluten, bread often falls flat in terms of quality, elasticity, texture, and overall customer favorability. Creating a gluten-free bread that's like real bread is like a Holy Grail for gluten-free bread makers. Fortunately, researchers have been exploring alternative protein sources to compensate for the lack of gluten in gluten-free products. One promising option is dairy proteins, which have functional properties that can potentially mimic the protein-network structure of gluten. In a recent study, researchers examined the impact of adding different levels of dairy products, at 10% and 20% weight for weight, to gluten-free bread formulas. They found that the addition of dairy products improved the dough rheology properties, which in turn led to better bread quality parameters such as volume and firmness. The researchers also discovered a strong linear correlation between the pasting properties parameters, as measured by viscosity and elasticity, and bread staling rate, indicating that the use of dairy products has the potential to generate bread with a longer shelf-life. Overall, the results of the study demonstrate that the addition of dairy products to bread and bakery ingredients can significantly improve the technological properties of gluten-free bread. This finding is good news for those who suffer from celiac disease or gluten intolerance and must rely on gluten-free alternatives to stay healthy. As the market for gluten-free products continues to grow, there is a huge financial upside for companies to develop high-quality gluten-free options that are comparable in taste and texture to their gluten-containing counterparts. The use of dairy proteins as a substitute for gluten is a promising avenue for research and development in this area. Obviously, companies need to work information like this into their own research to fully understand the potential of dairy proteins as a replacement for gluten in their products. However, studies like this one offer valuable insights into the potential technological advantages of using dairy products in the production of gluten-free bread. Here's to a future with where gluten-free bread tastes more like traditional bread. Read more in Frontiers in Nutrition
- 3 comments
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):