Cheeses
Great Value Cottage Cheese Small Curd 4% Milkfat Minimum
48 oz
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
Why it scores 64
Great Value Cottage Cheese Small Curd 4% Milkfat Minimum scores 64 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong
- minus 3 points Salt 1 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better cottage cheese
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Cottage Cheese Small Curd 4% Milkfat Breakstone's · 24 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 36 points higher -
Organic Cottage Cheese Small Curd Wegmans · 16 oz Not ultra-processed · No gut-studied emulsifiers Score 100 out of 100 , 36 points higher -
Cottage Cheese Small Curd Breakstone's · 117 g Not ultra-processed · No gut-studied emulsifiers Score 94 out of 100 , 30 points higher -
4% Milkfat Classic Good Culture · 5.3 oz/150 g Not ultra-processed · No gut-studied emulsifiers Score 96 out of 100 , 32 points higher -
4% Milkfat Classic Cottage Cheese Good Culture · 16 oz Not ultra-processed · No gut-studied emulsifiers Score 95 out of 100 , 31 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Cottage Cheese Small Curd 4% Milkfat Minimum
Ingredients
- Carrageenan minus 7.5 points
- Guar gum minus 2.5 points
- Locust bean gum minus 2.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
Nutrition per 100 g
- Saturated fat 2.7 g / 100 g minus 1.5 points
- Salt 1 g / 100 g minus 3 points
- Protein 11.5 g / 100 g plus 2 points
100 − 36 = 64
Nutrition per 100 g
| Energy | 106 kcal |
|---|---|
| Fat | 4.4 g |
| Saturated fat | 2.7 g |
| Trans fat | 0 g |
| Carbohydrates | 4.4 g |
| Sugars | 3.5 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 11.5 g |
| Salt | 1 g |
Serving: 1 portion (113 g)
Ingredients
- CULTURED NONFAT MILK
- MILK
- WHEY
- SALT
- GUAR GUM
- CITRIC ACID (PRESERVATIVE)
- CARRAGEENAN (moderate concern)
- LOCUST BEAN GUM
- NATURAL FLAVOR
- ENZYMES
- CARBON DIOXIDE (TO HELP PROTECT FLAVOR)
Label text, as published
CULTURED NONFAT MILK, MILK, WHEY, SALT, GUAR GUM, CITRIC ACID (PRESERVATIVE), CARRAGEENAN, LOCUST BEAN GUM, NATURAL FLAVOR, ENZYMES, CARBON DIOXIDE (TO HELP PROTECT FLAVOR).
Allergens and diets
Contains: Milk
- Not vegan
- Palm-oil-free
Always check the package: recipes change.
More cheeses on GoodSwap
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Light Laughing Cow Cheese Wedges The Laughing Cow · 8 × 19 g Ultra-processedHigh in saltHigh in saturated fat Score 66 out of 100 Good -
Low Fat Cottage Cheese Darigold · 113 g Ultra-processedContains emulsifiers studied for gut effectsMay contain traces of 1,4-dioxane Score 57 out of 100 Okay -
String Cheese Frigo Cheese Heads · 28 g High in saltHigh in saturated fat Score 79 out of 100 Good -
shredded PARMESAN CHEESE Emporium Selection · 5 oz High in saltHigh in saturated fat Score 79 out of 100 Good -
String Frigo Cheese Heads · 28 g High in saltHigh in saturated fat Score 79 out of 100 Good -
Pepper Jack Tillamook · 8 oz Score 90 out of 100 Excellent
More from Great Value
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Purified Drinking Water Great Value · 16.9 fl oz (500 mL) Score 100 out of 100 Excellent -
Greek Plain Great Value · 907 g Score 100 out of 100 Excellent -
Low-Moisture Part-Skim Mozzarella Cheese Great Value · 16 oz/1 lb/453 g Score 79 out of 100 Good -
Egg Makers Liquid Egg Substitute Great Value · 32 oz Score 73 out of 100 Good
Sources
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“We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”
doi.org
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
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Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
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21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
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“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org
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“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org