Natural cottage cheese is a traditional Russian fermented milk product obtained by fermenting pasteurized milk followed by whey removal. Produced according to GOST 31453-2013 "Cottage Cheese. Technical Specifications." Cottage cheese is one of the most valuable sources of complete milk protein (casein), containing all essential amino acids. Protein content — 14–18 g per 100 g, calcium — 150–180 mg per 100 g. Application in the food industry: production of curd cheese bars, casseroles, cheesecakes, dumplings, pancakes with cottage cheese, Easter cake; base for curd masses, creams, and fillings. In retail trade — one of the most in-demand dairy products. Production: Russia, Belarus. Control systems: HACCP, Mercury, Honest Sign. Packaging: bulk — corrugated box 5 kg, bucket 5 kg (for production and HoReCa); portioned — container 200–500 g (for retail). Storage conditions: +2..+6°C, shelf life — 5–21 days (depends on technology). Frozen cottage cheese (for industrial processing) — up to 6 months at -18°C.