Similar science has been used in soda (through the carbonation process and the dissolving of carbon dioxide) for more than a century. The CO2 found in cottage cheese is at a much lower level than soda.
A: CO2 is organically found in cow’s milk but is depleted in the production of cottage cheese. In other dairy products like buttermilk and sour cream, CO2 occurs as a natural by-product of the production process; therefore CO2 is naturally found within these products. By adding a small amount back into cottage cheese, CO2 serves as a natural preservative, inhibiting the growth of bacteria, molds and yeasts that cause spoilage. CO2 helps ensure the shelf-life and improve the quality of our products without the use of artificial preservatives or changing the texture or taste in any way. There are several dairy products, including organic products that contain supplemental CO2 to help maintain freshness.
We ask that our milk and cream suppliers provide documentation and follow the uniform guidance regarding the use of synthetic growth hormones issued by the FDA in 1994. This guidance assures consumers that the dairy product claims are truthful and not misleading.
However, there currently is not a test that can determine if the bovine growth hormone in the animal is natural or synthetic.
A: Open the original wrapper only when you intend to use it. The wrapper is an excellent seal, and is the best way to preserve the product. After it’s opened, wrap any remaining cheese very tightly in plastic wrap, and place in a sealable freezer bag. For added protection, try using an airtight plastic container as well. Once the package is open and stored properly, the cheese should keep for 3 days. Repeated opening and exposure to air may shorten that time.