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What the heck is Jello salad?
So is cottage cheese the same as curds and whey or not?
Removed this from the article. Sure, the product contains both substances, but also cream, thus it is not the same. One could then also easily then say feta, labneh, queso fresco, ricotta, cream cheese, etc.. are also known as curds and whey, as they also contain both substances. Also, a statement that such as "x is also known as y" really needs attribution. 86.83.56.115 ( talk) 14:12, 7 May 2019 (UTC)
Can someone answer where the name Cottage came from? Was this cheese originally made in the countryside or somehow associated with cottages?
Like a cottage industry? It was something cottagers (in the old sense) could make themselves in their cottage with little ingredients or equipment.
I also believe that the name "cottage" cheese is the English modification of the Italian "ricotta", since the "two" products are so similar. In addition, it is much more likely for a cottage to be a place to enjoy rather than manufacture any kind of cheese. Blcosta ( talk) 10:40, 8 March 2009 (UTC)
Answered this in the article (answer was already in the previous used 1931 reference from Iowa). The name began being used for the product in the US in the mid 19th century. It's just marketing, no complicated etymology needed. 86.83.56.115 ( talk) 14:17, 7 May 2019 (UTC)
I think the recipe uses bacteria - you add buttermilk (contains bacteria) to milk, and keep it warm for 12 hours. Definitely bacterial? —The preceding unsigned comment was added by 62.194.149.82 ( talk • contribs) 12:23, 3 December 2006 (UTC).
Who likes cottage cheese isn't a notable fact about cottage cheese. It might be a notable fact about those people. If so it belongs in their articles. Zsero 10:44, 25 February 2007 (UTC)
can someone add the exact fat profile of cottage cheese
IE how much unsaturated and trans fat it has? —The preceding unsigned comment was added by 88.155.107.129 ( talk) 13:41, 17 April 2007 (UTC).
depends on the brand/country/type of cottage cheese
1% from canada: 1g fat .5g saturated .1g trans / 125g (1/4 container) —Preceding unsigned comment added by 69.157.240.152 ( talk) 07:39, 9 November 2007 (UTC)
Found a scientific article on this. 4% fat seems the traditional content, derived from the cream content. Lower fat contents have become more prevalent since the 1970s. I will add the info. 86.83.56.115 ( talk) 14:29, 7 May 2019 (UTC)
I see recently that speculation that the name "Cottage cheese" came from it being made in small huts or cottages has been added. We need a source to verify this claim, otherwise it remains just speculation and [[WP:OR|original research. -- ForbiddenWord 18:37, 23 July 2007 (UTC)
Quoted from article : "In Israel, American cottage cheese has evolved into a very popular, gourmet breakfast..."
Cottage cheese goes way back to the Greeks and Egyptians. American Colonies made it on their stovetops. So what does "American cottage cheese" mean?
See reference www.associatedcontent.com/article/399010/little_known_facts_about_cottage_cheese.html?cat=22 ( PS: Could not insert a hyperlink, it's not blacklisted but it seems to get blocked by the spambot) -- ycc2106 ( talk) 15:47, 19 April 2009 (UTC)
I think that it means that in Israel, the product is recognized as being American in origin, and introduced by American immigrants. They actually call it "American Cottage Cheese". — Preceding unsigned comment added by 66.65.107.234 ( talk) 21:19, 8 March 2020 (UTC)
Mashed potatoes topped with cottage cheese? Does anyone else do this? My mom first served it to me when I was a kid, but I had assumed it was a normal thing but it's not listed in the things cottage cheese goes with. If you like cottage cheese and/or mashed potatoes, I highly recommend it. Glandrid ( talk) 05:36, 19 January 2010 (UTC)
I didn't realize cottage cheese had such mysterious origins. :p
I was wondering about the natural colorization. The article says:
Recently I read a blog by a "cheese maker" about food colorings, and it said cottage cheese is naturally yellow like butter. It said they make it white for consumer expectations by applying Titanium Dioxide in the form of something called "sweet cheese cream" dressing. I was skeptical about this for two reasons:
So is it possibly true they add a dressing to whiten it?
This isn't article criticism. Just wanting clarification. -- 108.210.127.23 ( talk) 20:59, 17 October 2012 (UTC)
i do not know about "cheese makers" but I have made cottage cheese with my grandmother when i was younger. The product was always white-ish, it was newer as white as fresh snow but it was close. Franci124 ( talk) 18:23, 3 February 2013 (UTC)
I am looking at a carton of cottage cheese right now and there is no mention of any other ingredient that would color it white besides milk: organic milk, salt, organic vegetable gum, vitamin a, carbon dioxide, that is it. The cottage cheese I am looking at is very white. Titanium dioxide would have to be listed in the ingredients. I have also made cottage cheese at home and it is as white as the milk it is made from (ingredients: milk, rennet or vinegar, salt). Real whipping cream is white, not yellow, even though it has quite a lot of butterfat. The quoted blog about "cheese maker" sounds disgusting and deceptively phrased. I found the referenced article online and it is one person's ignorance. All cottage cheese is not yellow, all cottage cheese does not contain titanium dioxide, the article is just simply wrong. Working in the dairy industry actually doesn't make an expert on dairy products, no more than working on a computer would make you an expert computer programmer. A better question to ask might be: why would cottage cheese be yellow instead of white when milk and cream are not yellow? I looked at some ingredient lists for cottage cheese with titanium dioxide added and there were quite a lot of ingredients in there that aren't milk or cream. Seemed more like various old leftover dairy products stew with a lot of stuff added to fix it up. There is genuine cottage cheese without white paint in it available, it is more important to read the back of the package at the store than the front. — Preceding unsigned comment added by 75.92.23.237 ( talk) 17:14, 9 September 2014 (UTC)
Hey whats up guys I am part of a group of college student who are working on wiki articles for a assignment. My group has been developing this wiki article. We are going to post some stuff next week. — Preceding unsigned comment added by Fiestymuffins ( talk • contribs) 19:16, 14 February 2019 (UTC)
Hey I am part of a class and just wanted to let you know I will be making a few changes👌 Sirhay ( talk) 19:21, 14 February 2019 (UTC)
"According to one person it is popular among bodybuilders and athletes for its high content of casein protein while being relatively low in fat." — Preceding unsigned comment added by 66.65.107.234 ( talk) 21:15, 8 March 2020 (UTC)
The IP address @ 73.98.161.110: made two edits that I've reverted. Both seem in some way to misunderstand the purpose of the lead section in Wikipedia articles. One edit contains insulting language in its edit summary that's uncalled for. There is a good point made here however that there is some NPOV trouble at times. I'll go correct this where I see it. Stevenarntson ( talk) 01:32, 27 February 2019 (UTC)
Hi guys, I understand students mostly wrote this, but it contains a large amount of mistakes. Upon closer inspection, it appears the sources are inaccurately quoted. So I am going to chop off parts. Cheers, Leo 86.83.56.115 ( talk) 16:37, 6 May 2019 (UTC)
I eat plenty of cottage cheese and I also work with metric and imperial measurements. I believe the source from which the statement above was mentioned was misquoted or incorrect. The little curds in cottage cheese, large or small curd are certainly only a few millimeters in size, not cm. If large curd is >8 cm, it wouldn't fit in the container. Easily verifiable by looking at it. 208.87.12.248 ( talk) 15:29, 29 December 2019 (UTC)
Agreed. 8cm is just over 3 inches. Have corrected to millimetres(mm). — Preceding unsigned comment added by Sjones5922 ( talk • contribs) 16:00, 5 March 2020 (UTC)
Was the Jell-O Salad reference placed in the lede by a Jell-O marketing rep? I think it's absolutely ridiculous to have a brand product represented so unnecessarily in the lede of a peripherally-related article. Cottage cheese is quite frequently used in more traditional leaf-based salads. This is not a typical example. If nothing else, this is undue weight in an article about cottage cheese, not gel-based foods. I'm taking it out. Put it back if you like, but I hope you can justify it being in the lede with something other than selling Jell-O. Dcs002 ( talk) 05:12, 25 September 2021 (UTC)
IPs have repeatedly attempted to add the claim that "The white genital discharge encountered in cases of thrush is often compared by health professionals to cottage cheese" [1] ] to the lead.
This is wildly off-topic in an article about dairy. It is mentioned nowhere else in the article (which is about dairy) and hence should not be anywhere near the lede. I cordially invite the anon edit-warring this into the article to explain how this belongs in the lede. Kleuske ( talk) 11:06, 12 September 2023 (UTC)
The sidebar says it was invented in Canada and the article says that happened in the 20th century but it was being made in the US in the 19th century and the Romans maybe invented it. What gives? Is Canada trying to pull a fast one? — Preceding unsigned comment added by Data.kindnet ( talk • contribs) 21:28, 26 March 2024 (UTC)
This is the
talk page for discussing improvements to the
Cottage cheese article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||
|
What the heck is Jello salad?
So is cottage cheese the same as curds and whey or not?
Removed this from the article. Sure, the product contains both substances, but also cream, thus it is not the same. One could then also easily then say feta, labneh, queso fresco, ricotta, cream cheese, etc.. are also known as curds and whey, as they also contain both substances. Also, a statement that such as "x is also known as y" really needs attribution. 86.83.56.115 ( talk) 14:12, 7 May 2019 (UTC)
Can someone answer where the name Cottage came from? Was this cheese originally made in the countryside or somehow associated with cottages?
Like a cottage industry? It was something cottagers (in the old sense) could make themselves in their cottage with little ingredients or equipment.
I also believe that the name "cottage" cheese is the English modification of the Italian "ricotta", since the "two" products are so similar. In addition, it is much more likely for a cottage to be a place to enjoy rather than manufacture any kind of cheese. Blcosta ( talk) 10:40, 8 March 2009 (UTC)
Answered this in the article (answer was already in the previous used 1931 reference from Iowa). The name began being used for the product in the US in the mid 19th century. It's just marketing, no complicated etymology needed. 86.83.56.115 ( talk) 14:17, 7 May 2019 (UTC)
I think the recipe uses bacteria - you add buttermilk (contains bacteria) to milk, and keep it warm for 12 hours. Definitely bacterial? —The preceding unsigned comment was added by 62.194.149.82 ( talk • contribs) 12:23, 3 December 2006 (UTC).
Who likes cottage cheese isn't a notable fact about cottage cheese. It might be a notable fact about those people. If so it belongs in their articles. Zsero 10:44, 25 February 2007 (UTC)
can someone add the exact fat profile of cottage cheese
IE how much unsaturated and trans fat it has? —The preceding unsigned comment was added by 88.155.107.129 ( talk) 13:41, 17 April 2007 (UTC).
depends on the brand/country/type of cottage cheese
1% from canada: 1g fat .5g saturated .1g trans / 125g (1/4 container) —Preceding unsigned comment added by 69.157.240.152 ( talk) 07:39, 9 November 2007 (UTC)
Found a scientific article on this. 4% fat seems the traditional content, derived from the cream content. Lower fat contents have become more prevalent since the 1970s. I will add the info. 86.83.56.115 ( talk) 14:29, 7 May 2019 (UTC)
I see recently that speculation that the name "Cottage cheese" came from it being made in small huts or cottages has been added. We need a source to verify this claim, otherwise it remains just speculation and [[WP:OR|original research. -- ForbiddenWord 18:37, 23 July 2007 (UTC)
Quoted from article : "In Israel, American cottage cheese has evolved into a very popular, gourmet breakfast..."
Cottage cheese goes way back to the Greeks and Egyptians. American Colonies made it on their stovetops. So what does "American cottage cheese" mean?
See reference www.associatedcontent.com/article/399010/little_known_facts_about_cottage_cheese.html?cat=22 ( PS: Could not insert a hyperlink, it's not blacklisted but it seems to get blocked by the spambot) -- ycc2106 ( talk) 15:47, 19 April 2009 (UTC)
I think that it means that in Israel, the product is recognized as being American in origin, and introduced by American immigrants. They actually call it "American Cottage Cheese". — Preceding unsigned comment added by 66.65.107.234 ( talk) 21:19, 8 March 2020 (UTC)
Mashed potatoes topped with cottage cheese? Does anyone else do this? My mom first served it to me when I was a kid, but I had assumed it was a normal thing but it's not listed in the things cottage cheese goes with. If you like cottage cheese and/or mashed potatoes, I highly recommend it. Glandrid ( talk) 05:36, 19 January 2010 (UTC)
I didn't realize cottage cheese had such mysterious origins. :p
I was wondering about the natural colorization. The article says:
Recently I read a blog by a "cheese maker" about food colorings, and it said cottage cheese is naturally yellow like butter. It said they make it white for consumer expectations by applying Titanium Dioxide in the form of something called "sweet cheese cream" dressing. I was skeptical about this for two reasons:
So is it possibly true they add a dressing to whiten it?
This isn't article criticism. Just wanting clarification. -- 108.210.127.23 ( talk) 20:59, 17 October 2012 (UTC)
i do not know about "cheese makers" but I have made cottage cheese with my grandmother when i was younger. The product was always white-ish, it was newer as white as fresh snow but it was close. Franci124 ( talk) 18:23, 3 February 2013 (UTC)
I am looking at a carton of cottage cheese right now and there is no mention of any other ingredient that would color it white besides milk: organic milk, salt, organic vegetable gum, vitamin a, carbon dioxide, that is it. The cottage cheese I am looking at is very white. Titanium dioxide would have to be listed in the ingredients. I have also made cottage cheese at home and it is as white as the milk it is made from (ingredients: milk, rennet or vinegar, salt). Real whipping cream is white, not yellow, even though it has quite a lot of butterfat. The quoted blog about "cheese maker" sounds disgusting and deceptively phrased. I found the referenced article online and it is one person's ignorance. All cottage cheese is not yellow, all cottage cheese does not contain titanium dioxide, the article is just simply wrong. Working in the dairy industry actually doesn't make an expert on dairy products, no more than working on a computer would make you an expert computer programmer. A better question to ask might be: why would cottage cheese be yellow instead of white when milk and cream are not yellow? I looked at some ingredient lists for cottage cheese with titanium dioxide added and there were quite a lot of ingredients in there that aren't milk or cream. Seemed more like various old leftover dairy products stew with a lot of stuff added to fix it up. There is genuine cottage cheese without white paint in it available, it is more important to read the back of the package at the store than the front. — Preceding unsigned comment added by 75.92.23.237 ( talk) 17:14, 9 September 2014 (UTC)
Hey whats up guys I am part of a group of college student who are working on wiki articles for a assignment. My group has been developing this wiki article. We are going to post some stuff next week. — Preceding unsigned comment added by Fiestymuffins ( talk • contribs) 19:16, 14 February 2019 (UTC)
Hey I am part of a class and just wanted to let you know I will be making a few changes👌 Sirhay ( talk) 19:21, 14 February 2019 (UTC)
"According to one person it is popular among bodybuilders and athletes for its high content of casein protein while being relatively low in fat." — Preceding unsigned comment added by 66.65.107.234 ( talk) 21:15, 8 March 2020 (UTC)
The IP address @ 73.98.161.110: made two edits that I've reverted. Both seem in some way to misunderstand the purpose of the lead section in Wikipedia articles. One edit contains insulting language in its edit summary that's uncalled for. There is a good point made here however that there is some NPOV trouble at times. I'll go correct this where I see it. Stevenarntson ( talk) 01:32, 27 February 2019 (UTC)
Hi guys, I understand students mostly wrote this, but it contains a large amount of mistakes. Upon closer inspection, it appears the sources are inaccurately quoted. So I am going to chop off parts. Cheers, Leo 86.83.56.115 ( talk) 16:37, 6 May 2019 (UTC)
I eat plenty of cottage cheese and I also work with metric and imperial measurements. I believe the source from which the statement above was mentioned was misquoted or incorrect. The little curds in cottage cheese, large or small curd are certainly only a few millimeters in size, not cm. If large curd is >8 cm, it wouldn't fit in the container. Easily verifiable by looking at it. 208.87.12.248 ( talk) 15:29, 29 December 2019 (UTC)
Agreed. 8cm is just over 3 inches. Have corrected to millimetres(mm). — Preceding unsigned comment added by Sjones5922 ( talk • contribs) 16:00, 5 March 2020 (UTC)
Was the Jell-O Salad reference placed in the lede by a Jell-O marketing rep? I think it's absolutely ridiculous to have a brand product represented so unnecessarily in the lede of a peripherally-related article. Cottage cheese is quite frequently used in more traditional leaf-based salads. This is not a typical example. If nothing else, this is undue weight in an article about cottage cheese, not gel-based foods. I'm taking it out. Put it back if you like, but I hope you can justify it being in the lede with something other than selling Jell-O. Dcs002 ( talk) 05:12, 25 September 2021 (UTC)
IPs have repeatedly attempted to add the claim that "The white genital discharge encountered in cases of thrush is often compared by health professionals to cottage cheese" [1] ] to the lead.
This is wildly off-topic in an article about dairy. It is mentioned nowhere else in the article (which is about dairy) and hence should not be anywhere near the lede. I cordially invite the anon edit-warring this into the article to explain how this belongs in the lede. Kleuske ( talk) 11:06, 12 September 2023 (UTC)
The sidebar says it was invented in Canada and the article says that happened in the 20th century but it was being made in the US in the 19th century and the Romans maybe invented it. What gives? Is Canada trying to pull a fast one? — Preceding unsigned comment added by Data.kindnet ( talk • contribs) 21:28, 26 March 2024 (UTC)