Cottage Cheese Natural
Prefix 590 was issued by GS1 Poland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 90 kcal | 5% |
| Fat | 4.0 g | 6% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 1.6 g | 1% |
| of which sugars | 1.6 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 12.0 g | 24% |
| Salt | 0.77 g | 13% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skimmed milk, cream, salt, starter auditures, ne Selec/ rennet Use by:/ Batch no.: see lid. Keep between 1 °C and +7 °C *Protein content sites Contact in UK: 48910, PO BOX 6945, London, W1A 6US Svježi sir, min. 20% mliječne masti u suhoj tvari. Sastojc vrhnje, sol, mljekarske kulture, mikrobiološko sirilo. Upotrijebiti doa/ Broj scenice no Curati na temperaturi od 1 °C do +7 °C. *Sadržaj proteina odnosi se na priον δια Zmati Sir, min. 20 % mlečne maščobe v suhi snovi. Sestavine p Smetana, sol, začetne kulture, mikrobiološko sirišče. Porabiti do:/Stevilla se Hraniti pri temperaturi med 1 °C in +7 °C. *Vsebnost beljakovin se nanzo with
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese spreads”: 5.16 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.