Cottage cheese can be a low-lactose, high protein snack. However, many cottage cheese brands contain questionable ingredients.For example, carrageenan, guar gum, locust bean gum, or xanthan gum are often added for thickening or consistency. I try to avoid these thickeners because they may have questionable health effects. If you want to do the same, my recommended products are below. All the brands are carrageenan-free, guar gum-free, locust bean gum-free, and xanthan gum-free. Cottage cheeses with live/active cultures may have increased lactic acid levels. If you'd like to avoid that, note the products that say "manufacturer claims live and active cultures" under the ingredients. Name Ingredients Cultured Skim Milk, Cream, Salt, Vitamin A Palmitate. Cultured Skim Milk, Cream, Salt. Certified Organic Grade A Milk, Organic Grade A Cream, Celtic Sea Salt®, Organic Skim Milk, Cultures. Skim Milk, Cream, Nonfat Milk Powder, L. acidophilus, B. bifidum, and 4 strains of lactic cultures, salt.
Manufacturer claims live and active cultures. Ingredients may vary slightly based on the type of cottage cheese, but all of them are free of gums/carrageenan. Name Ingredients Dry Curd, No Salt Cottage Cheese Ingredients: Skim Milk, Bacterial Cultures. Dry Curd With Salt Cottage Cheese Ingredients: Skim Milk, Bacterial Cultures, Salt. Pressed Cottage Cheese Ingredients: Skim Milk, Cream, Salt, Bacterial Cultures, Microbial Enzymes. Pressed Low-fat Cottage Cheese Ingredients: Skim Milk, Bacterial Cultures, Salt. These are the remaining cottage cheese brands I looked at to choose the recommendations above. Name Ingredients Cultured Pasteurized Grade A Skim Milk, Milk and Cream, Whey, Contains Less Than 2% of Modified Food Starch, Salt, Maltodextrin, Calcium Phosphate, Guar Gum, Xanthan Gum, Natural Flavor, Vitamin D3. Cultured Pasteurized Grade A Skim Milk, Milk And Cream, Inulin, Contains Less Than 2% Of Modified Food Starch, Salt, Calcium Phosphate, Guar Gum, Natural Flavor, Vitamin A Palmitate, Vitamin D3.
All of the types usually contain an ingredients list resembling the following (their web site is no longer an accurate representation of the actual ingredients): Cultured Skim Milk, Milk (sometimes skim or nonfat, depending on the variety), Cream (depending on the variety), Salt, Carrageenan Mono And Diglycerides, Locust Bean Gum, Carbon Dioxide. Some varieties may also contain: Whey, Maltodextrin, Artificial Color, Guar Gum, Citric Acid, Locust Bean Gum, Natural And Artificial Flavors, Vitamin A Palmitate, Potassium Sorbate, Enzyme. Cultured Organic Pasteurized Nonfat Milk, Organic Milk, Organic Nonfat Milk, Organic Cream, Salt, Tri-calcium Phosphate, Organic Locust Bean Gum, Citric Acid, Carrageenan, Microbial Enzyme (non-animal, Rennetless), Vitamin A Palmitate, Carbon Dioxide (to Help Protect Flavor). Cultured Organic Pasteurized Nonfat Milk, Organic Nonfat Milk, Organic Cream, Salt, Tri-calcium Phosphate, Organic Locust Bean Gum, Citric Acid, Carrageenan, Microbial Enzyme (non-animal, Rennetless), Carbon Dioxide (to Help Protect Flavor).
Cultured Pasteurized Skim Milk, Milk, Maltodextrin, Corn Starch, Salt, Natural Flavor, Lactase Enzyme, Xanthan Gum, Locust Bean Gum, Guar Gum, Vitamin A Palmitate, Sorbic Acid and Carbon Dioxide (to maintain freshness). Grade A Pasteurized Cultured Skim Milk, Cream, Lactose, Salt, Cultured Whey, Guar Gum, Mono and Diglycerides, Xanthan Gum, Carob Bean Gum, Potassium Sorbate (Preservative), Natural Flavor, Vitamin A. Cultured Pasteurized Skim Milk, Whey Protein Concentrate, Cream, Whey, Salt, Modified Corn Starch, Potassium Sorbate and Carbon Dioxide (to preserve freshness), Guar Gum, Carrageenen, Locust Bean Gum, and Enzyme. Ingredients may vary slightly based on the type of cottage cheese. Cultured Pasteurized Nonfat Milk, Milk, Cream, Salt, Stabilizers (Guar Gum, Xanthan Gum, Carrageenan, Locust Bean Gum), Natural Flavor, Carbon Dioxide. Cultured Pasteurized Organic Non-Fat and Organic Low-Fat Milk, Salt, Tricalcium phosphate, Organic Locust Bean Gum, Carbon Dioxide, Carrageenan, Citric Acid, Vitamin A Palmitate, Microbial Rennet, Live & Active Acidopholis & Bifidius Cultures.
Manufacturer claims live and active cultures.This site uses cookies to store information on your computer. Vitamin A is a group of fat-soluble compounds that fit into two categories, depending on whether the food source is an animal or plant: Vitamin A found in foods that come from animals and is called ‘preformed vitamin A’ or ‘retinol’; it's one of the most active forms of vitamin A Vitamin A found in fruits and vegetables is called ‘provitamin A carotenoid’, which can be cleaved into retinol in the body; the carotenoid ‘beta-carotene’ is most efficiently converted into retinol, making it an important vitamin A. Vitamin A (retinol) intake is essential for: Better vision (especially night vision) Growth and development – it’s involved in the genetic regulation of cell and tissue formation, programming, and communication needed for reproduction; and for the proper development of the embryo in the womb Immune function – it helps to protect against infections by ensuring the effectiveness of mechanical barriers (like skin), and increasing the production and efficacy of protective cells (eg lymphocytes)
Male and female reproductive organs. We produce Vitamin A crystalline API. We also produce the most comprehensive portfolio of acetate and palmitate oily and dry forms suitable for all pharma and food applications.TruMoo Chocolate 1% Lowfat Milk schools Serving Size: Half Pint (236ml) Calories from Fat: 25 *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: International Food Products has a rich heritage, starting with International Food Products’ founder Fred Brown. It was Fred’s initiative, optimism and vision that gave him the confidence to purchase International Distributing Corp. in 1974 and, over four decades, build a team that would grow it into the successful, customer-focused food manufacturer and distributor, International Food Products. Fred started his college education at the University of Missouri – Columbia, where he studied psychology and sociology. After two years of college studies, he left to serve in the United States Air Force from 1960 to 1962, when he returned to attend Washington University in his hometown of St. Louis, graduating with a Bachelor of Science degree in Psychology.