Peer-Reviewed Research Database

Cottage Cheese — 372 papers

Papers mentioning cottage cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the cottage cheese research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

Jiangnan University

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Harvard University

Chinese Academy of Sciences

South China Botanical Garden

Beijing Technology and Business University

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2025 Journal of American college health : J of ACH other

Associations between ultraprocessed and minimally processed snacks consumption and overweight/obesity among college students in South Florida.

OBJECTIVE: Evaluate the association between ultraprocessed and minimally processed snack consumption and overweight/obesity among college students. PARTICIPANTS: College students.... Read full abstract on PubMed →

PMID: 38498605 DOI: 10.1080/07448481.2024.2325938

2025 Nutrients pharmacology

Functional Properties of Enriched Curd with Collagen and Plant Phytochemicals for Athletes and Physiological Benefits: Evidence Data from Preclinical Trials In Vivo.

Background/Objectives: The aim of this study was to establish the multifactorial physiological effect of a functional curd product enriched with collagen-containing concentrate and... Read full abstract on PubMed →

PMID: 41228446 DOI: 10.3390/nu17213373 Full text on PMC

2025 Critical reviews in food science and nutrition aeda

Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits?

Cottage cheese (CC) is a member of the "fresh cheese" family of cheeses and is widely consumed due to its culinary versatility and some perceived health benefits. However, the evid... Read full abstract on PubMed →

PMID: 40188423 DOI: 10.1080/10408398.2025.2487682

2025 aroma analysis

Study on the quality characteristics of jujube slices under different pretreatment and drying methods.

This study investigates the effects of different pretreatment methods, cold plasma (CP) and ultrasound (US), as well as different drying techniques, including vacuum freeze-drying... Read full abstract on PubMed →

PMID: 40068525 DOI: 10.1016/j.ultsonch.2025.107305 Full text on PMC

2025 aroma analysis

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i>.

Canastra cheese, an artisanal cheese produced in Serra da Canastra-Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make... Read full abstract on PubMed →

PMID: 39796409 DOI: 10.3390/foods14010121 Full text on PMC

2025 sensory panel

Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese "Ayib" safety, stability, sensory acceptability and antioxidant potential.

<h4>Background</h4>Ayib is a traditionally processed dairy product in Ethiopia that demonstrates significant variability in shelf life, sensory attributes, and safety, primarily ow... Read full abstract on PubMed →

PMID: 40197325 DOI: 10.1186/s42522-025-00138-8 Full text on PMC

2025 other

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities.

This study presents a comprehensive overview of the most well-known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed... Read full abstract on PubMed →

PMID: 40331778 DOI: 10.1111/1750-3841.70261 Full text on PMC

2024 Consejo Superior de Investigaciones Científicas aroma analysis

Efecto de diferentes tratamientos con lisozima sobre las propiedades del queso Kashar

In this study, the solid and liquid forms of microbial lysozyme and egg lysozyme were added to kashar cheese for a 90-day period, and the physicochemical and microbiological featur... Read full abstract on PubMed →

PMID: doi:10.3989/gya.1109222 DOI: 10.3989/gya.1109222

2022 aroma analysis

Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food.

Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-dryi... Read full abstract on PubMed →

PMID: 36613235 DOI: 10.3390/foods12010019 Full text on PMC

2021 The American journal of clinical nutrition unrelated

Postdiagnostic dairy products intake and colorectal cancer survival in US males and females.

BACKGROUND: To evaluate the association between postdiagnostic dairy intake and survival among patients with colorectal cancer (CRC). METHODS: This study analyzed data from the Nur... Read full abstract on PubMed →

PMID: 33871578 DOI: 10.1093/ajcn/nqab059 Full text on PMC

2020 Nutrition research (New York, N.Y.) unrelated

Probiotic-enriched milk and dairy products increase gut microbiota diversity: a comparative study.

Targeting gut microbiota with probiotics has emerged as a promising nutritional approach for the prevention of obesity and metabolic syndrome. Cultured dairy products can be effect... Read full abstract on PubMed →

PMID: 32949953 DOI: 10.1016/j.nutres.2020.06.017

2020 'MDPI AG' other

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connection... Read full abstract on PubMed →

PMID: doi:10.3390/foods9101446 DOI: 10.3390/foods9101446

2020 'MDPI AG' other

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squa... Read full abstract on PubMed →

PMID: doi:10.3390/ani10050782 DOI: 10.3390/ani10050782

2019 Critical reviews in food science and nutrition unrelated

Algae in food: a general review.

Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thick... Read full abstract on PubMed →

PMID: 29999416 DOI: 10.1080/10408398.2018.1496319

2018 other

Pregled istraživanja aromatskih spojeva sireva koji zriju u životinjskoj koži

The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain cheese types by consumers. Therefore, the aim of this paper is review the existing kn... Read full abstract on PubMed →

PMID: doi:10.5513/jcea01/19.2.2154 DOI: 10.5513/jcea01/19.2.2154

2018 Food Microbiology gc ms

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS

14 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Study of Lactococcus lactis during advanced ripening stages of model cheeses c... Read full abstract on PubMed →

PMID: doi:10.1016/j.fm.2018.03.012 DOI: 10.1016/j.fm.2018.03.012

2017 Mljekarstvo other

Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses dur... Read full abstract on PubMed →

PMID: doi:10.15567/mljekarstvo.2017.0108 DOI: 10.15567/mljekarstvo.2017.0108

2014 Annals of oncology : official journal of the European Society for Medical Oncology unrelated

Dairy products and pancreatic cancer risk: a pooled analysis of 14 cohort studies.

Pancreatic cancer has few early symptoms, is usually diagnosed at late stages, and has a high case-fatality rate. Identifying modifiable risk factors is crucial to reducing pancrea... Read full abstract on PubMed →

PMID: 24631943 DOI: 10.1093/annonc/mdu019 Full text on PMC

2005 Journal of dairy science unrelated

Antagonistic action of Lactobacillus delbrueckii ssp. lactis RM2-5 toward spoilage organisms in cottage cheese.

Cells of Lactobacillus delbrueckii ssp. lactis RM2-5 were added to cottage cheese stored at 7 degrees C in different amounts to determine if they would inhibit the growth of Pseudo... Read full abstract on PubMed →

PMID: 15778300 DOI: 10.3168/jds.S0022-0302(05)72799-5

2001 Wiadomosci parazytologiczne unrelated

[Contamination of dairy products by yeasts-like fungi].

Evaluation of the degree of contamination of diary products with potentially pathogenic fungal strains. Materials for the study were: yoghurt, cottage cheese, homogenised cottage c... Read full abstract on PubMed →

PMID: 16894745

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.