Cottage cheese is an unripened type of cheese, slightly acid, made from skimmed milk. In order to optimize the technology for obtaining this type of cheese, we analyze the activity of lactic cultures in time, taking into consideration the pH for different samples of raw milk. The chemical composition of the milk enriched with solid substance, and the type of culture used had a great influence in the process of obtaining the Cottage cheese. Parameters that were influenced were especially the fermentation period, the pH at curd cutting and further processing. From the obtained results, the use of starter frozen cultures was the most effective option regardless of milk composition. In the full and effective optimization of technological process for obtaining Cottage cheeses, it is recommended the use of enriched milk with solid substance and inoculated with frozen starter culture.