Answer:
In the given scenario, the type of food preservation that should be used for the new type of cottage cheese with added vitamins is refrigeration. Refrigeration is a commonly used food preservation method that involves storing perishable foods at low temperatures to slow down the growth of microorganisms and enzymes that can cause spoilage and foodborne illness.
Cottage cheese is a perishable dairy product that can quickly spoil if not stored properly. Refrigeration can help to extend the shelf life of cottage cheese by slowing down the growth of bacteria and other microorganisms that can cause spoilage. Refrigerated cottage cheese can typically last for several weeks, depending on the specific product and packaging.
In addition to refrigeration, the new type of cottage cheese may also benefit from the use of vacuum packaging or modified atmosphere packaging (MAP) to further extend its shelf life. Vacuum packaging involves removing the air from the packaging to create a vacuum seal, while MAP involves altering the composition of the air inside the packaging to slow down spoilage.
By using refrigeration and appropriate packaging techniques, Anastasia and her team can help to ensure that their new type of cottage cheese with added vitamins remains fresh and safe for consumption for as long as possible.
Reference:
United States Department of Agriculture. (2015). Refrigeration and Food Safety.