Cottage cheese – is cultured milk protein product, produced by fermenting milk with pure cultures of lactic acid bacteria, with or without rennet enzyme followed by separation of the whey. As a result of milk clot dehydration, protein and fat are concentrated in it, therefore, cottage cheese belongs to products of high nutritional and biological value. Cottage cheese has a high content of calcium and phosphorus, which are in a balanced ratio, due to these components cottage cheese is highly digestible.