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

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dc.contributor.authorFarsi, Dominic N.en
dc.contributor.authorMathur, Harshen
dc.contributor.authorBeresford, Tomen
dc.contributor.authorCotter, Paul D.en
dc.date.accessioned2025-04-24T15:49:53Z
dc.date.available2025-04-24T15:49:53Z
dc.date.issued2025en
dc.description.abstractCottage 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 evidence of direct health effects of CC is not well established. This review describes the production and nutritional characteristics of CC, before exploring the evidence of health effects from human intervention, in vitro, and in vivo models. Despite widespread consumption and advocated health benefits, there is a dearth of evidence pertaining to the health effects of CC from high-quality human randomized controlled trials. To date, a limited number of human intervention models with CC have explored nutrient bioavailability, metabolic health, and appetite regulation, in small, niche study populations. Findings with in vitro and in vivo models suggest that CC may be an efficacious vehicle for bioactive compounds. In conclusion, CC is a cultured dairy product that could impose a myriad of benefits across health outcomes including cardiometabolic, gastrointestinal, body composition, appetite regulation, and nutrient status. However, there is a need for high-quality human randomized controlled trials to develop a substantiated evidence base relating to the full potential of CC in human health. en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationFarsi, D. N., Mathur, H., Beresford, T. and Cotter, P. D. (2025) 'Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits?', Critical Reviews in Food Science and Nutrition, pp.1-11. DOI: 10.1080/10408398.2025.2487682en
dc.identifier.doi10.1080/10408398.2025.2487682en
dc.identifier.issn10408398en
dc.identifier.journaltitleCritical Reviews in Food Science and Nutritionen
dc.identifier.urihttps://hdl.handle.net/10468/17326
dc.language.isoenen
dc.publisherTaylor and Francis Ltd.en
dc.rights© 2025, the Author(s). Published with license by Taylor & Francis Group, LLC. this is an open access article distributed under the terms of the Creative Commons attribution license (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use,distribution, and reproduction in any medium, provided the original work is properly cited. en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCheeseen
dc.subjectCottage cheeseen
dc.subjectDairyen
dc.subjectHealthen
dc.subjectProteinen
dc.titleCottage cheese, a relatively underexplored cultured dairy product with potential health benefits?en
dc.typeArticle (peer reviewed)en
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