What must pasteurized cottage cheese be derived from?

Pasteurized cottage cheese must be derived from market milk. Market milk refers to milk that is produced and processed for sale to consumers, ensuring it meets specific safety and quality standards. When cottage cheese is made from market milk, it undergoes pasteurization, a process that heats the milk to eliminate harmful bacteria and pathogens, making it safe for consumption.

Using market milk ensures that the cottage cheese produced will have the desired characteristics, such as appropriate flavor, texture, and nutritional value. This is particularly important for dairy products, which must adhere to regulations that guarantee they are safe and suitable for public consumption.

The other options do not align with the standards for producing pasteurized cottage cheese. Raw milk is not acceptable as it carries the risk of pathogens and has not undergone the necessary pasteurization. Non-dairy products cannot be used in the production of cottage cheese, as this dairy product is fundamentally derived from milk. Powdered milk, while it can be reconstituted and used in some dairy products, does not meet the specific requirements of being derived from market milk in the context of cottage cheese production. Thus, the requirement for pasteurized cottage cheese is to originate from market milk to ensure both safety and quality.