Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits?
Saved in:
| Title: | Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits? |
|---|---|
| Authors: | Farsi, Dominic N.1,2,3 (AUTHOR) dominic.farsi@inrae.fr, Mathur, Harsh4 (AUTHOR), Beresford, Tom4 (AUTHOR), Cotter, Paul D.4,5,6 (AUTHOR) |
| Source: | Critical Reviews in Food Science & Nutrition. 2025, Vol. 65 Issue 32, p7953-7963. 11p. |
| Subjects: | Cottage cheese, Clinical trials, Energy metabolism, Treatment effectiveness, Cultured milk, Bioactive compounds, Dietary patterns, Nutritional value |
| Abstract: | Cottage 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. [ABSTRACT FROM AUTHOR] |
| Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 189188730 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits? – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Farsi%2C+Dominic+N%2E%22">Farsi, Dominic N.</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<i> dominic.farsi@inrae.fr</i><br /><searchLink fieldCode="AR" term="%22Mathur%2C+Harsh%22">Mathur, Harsh</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Beresford%2C+Tom%22">Beresford, Tom</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cotter%2C+Paul+D%2E%22">Cotter, Paul D.</searchLink><relatesTo>4,5,6</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Critical+Reviews+in+Food+Science+%26+Nutrition%22">Critical Reviews in Food Science & Nutrition</searchLink>. 2025, Vol. 65 Issue 32, p7953-7963. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Cottage+cheese%22">Cottage cheese</searchLink><br /><searchLink fieldCode="DE" term="%22Clinical+trials%22">Clinical trials</searchLink><br /><searchLink fieldCode="DE" term="%22Energy+metabolism%22">Energy metabolism</searchLink><br /><searchLink fieldCode="DE" term="%22Treatment+effectiveness%22">Treatment effectiveness</searchLink><br /><searchLink fieldCode="DE" term="%22Cultured+milk%22">Cultured milk</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+patterns%22">Dietary patterns</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Cottage 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. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=189188730 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1080/10408398.2025.2487682 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 7953 Subjects: – SubjectFull: Cottage cheese Type: general – SubjectFull: Clinical trials Type: general – SubjectFull: Energy metabolism Type: general – SubjectFull: Treatment effectiveness Type: general – SubjectFull: Cultured milk Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Dietary patterns Type: general – SubjectFull: Nutritional value Type: general Titles: – TitleFull: Cottage cheese, a relatively underexplored cultured dairy product with potential health benefits? Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Farsi, Dominic N. – PersonEntity: Name: NameFull: Mathur, Harsh – PersonEntity: Name: NameFull: Beresford, Tom – PersonEntity: Name: NameFull: Cotter, Paul D. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 12 Text: 2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 10408398 Numbering: – Type: volume Value: 65 – Type: issue Value: 32 Titles: – TitleFull: Critical Reviews in Food Science & Nutrition Type: main |
| ResultId | 1 |
