Cottage cheese (soft cheese) is an excellent source of protein, fats and minerals such as calcium, iron and phosphorus, vitamins and essential amino acids, thus making it an important food in the diet of both old and young. It is commercially made with the addition of chymosin (rennet). The worldwide increase in cheese production, alongside with the reduced supply of calf rennet and higher prices, have led to an increase in the demand for alternative sources of milk coagulants. | Microbiological analysis and nutritional evaluation of cottage cheese produced with kiwifruit enzyme
