Cottage cheese turning pink is a sign of mold on the cottage cheese caused by certain strains of thermophilic lactobacilli and propionic acid bacteria, Maillard reactions, and microbial pigments.
Pink cottage cheese is a sign of spoilage and is not safe to eat and should be thrown out.
If the red stuff on your cottage cheese is a red orange color then it's a non harmful mold.
Sporendonema casei, that grows on some natural-rind cheeses including cottage cheese looks bad but there's no known danger from this mold and many consider it desirable on cheese rinds.
The reason your cottage cheese is blue is because the cottage cheese as mold and should be thrown out.
Cottage cheese should not be blue and if it is then it's a sign that the cottage cheese is moldy and has gone bad.
The black specks in cottage cheese are bismuth residues which get into the milk and into the cottage cheese and cause the harmless black spots or black specks in the cottage cheese.
The black specks or bismuth residues also appear in some other cheeses and the cheese is still safe to eat.
Cottage cheese is a curdled milk product also known as curds and whey with a mild flavor and a creamy, heterogenous, soupy texture.
The cottage cheese is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose.
Cottage cheese is an excellent source of calcium, a mineral that plays a major role in tooth and bone health, and in the prevention of osteoporosis.
It also helps you to regulate your blood pressure and might even play a role in preventing certain cancers, such as prostate cancer.
Cottage cheese is called Crowdie in Scotland which has been made by the Crofters of Scotland for centuries.
In Gaelic cottage cheese is called Gruth.
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture.
It is made from skimmed milk by draining curds but retaining some of the whey and keeping the curds loose.
Cottage cheese does not have rennet as traditional cottage cheese and Paneer is made without the use of rennet and is instead coagulated with vinegar or lemon juice which is an acidic ingredient.
Vegetarians cannot eat rennet as rennet comes from the stomach of ruminant animals such as goats and cows and is an enzyme.
Because rennet is obtained from animals it is not vegetarian.
The way you get rennet is by deriving the rennet from the stomach fat of a goat, lamb or calf.
Most stomach-derived rennet is taken from the fourth stomach of young, unweaned calves.
These animals are not killed expressly for their rennet; rather they are killed for meat production (in this case, veal) and the rennet is a byproduct.
Animal rennet is derived from the stomach of a calf, lamb or goat while their diets are still limited to milk, this is typically 90% pure chymosin.
Vegetable rennet is made from a type of mold (Mucur Miehei).
However, even though it is derived from mold, there is no mold contained in the final product.