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Fried cottage cheese is a dairy product, popular in some parts of Poland. Proteomic analysis of a culture of the mold <i>Galactomyces geotrichum</i> 38 isolated from fried cottage cheese was performed using UHPLC/MS. From the proteins identified, we selected those involved in the biosynthesis of bioactive compounds and those useful in industry. In the <i>G. geotrichum</i> 38 culture, the production quantities of vitamin B₂ (224 &#956;g/L), ergosterol (54.63 mg/kg), and trehalose (0.91 g/L) were determined by HPLC. The identified proteins were also used to prepare a hypothetical fatty acid biosynthesis pathway, and the percentage of individual sphingolipids in the culture was determined. Sphingolipids are also bioactive compounds. During culturing of <i>G. geotrichum</i> 38, the percentage of three sphingolipids increased. The last step of the research was to prepare a model of fried cottage cheese. The mold <i>G. geotrichum</i> 38, used in the process of ripening fried cottage cheese, synthesized vitamin B₂ and erogsterol, which influenced the nutritional value of the product.