Cheese is consumed widely throughout Western Europe and North America, where production reaches, respectively, 8.6 and 4.8 million tons (Fernandez et al., 2017). The cottage cheese is a type of fresh cheese, slightly acidic, acid produced by coagulation of pasteurized skimmed milk. Furthermore, cheese is rich in proteins of approximately 25 g protein per 225 g serving (Fosberg & Joyner, 2018) and a lower lipid content than various types of cheese (
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