Quark (dairy product)
Quark (dairy product)[edit | edit source]
Quark is a type of fresh dairy product that is popular in the cuisines of German-speaking, Dutch-speaking, and Slavic countries. It is made by warming soured milk until the desired degree of coagulation (denaturation) of milk proteins is met, and then strained.
History[edit | edit source]
The origins of Quark are believed to date back to the 14th century in Central Europe. The name "Quark" is derived from the German word "Quark", which in turn is thought to stem from the Slavic term "tvarog", which is a type of cheese in Eastern Europe.
Production[edit | edit source]
Quark is typically made from cow's milk, but can also be made from other types of milk, including goat's milk. The milk is first pasteurized and then fermented with a specific type of bacteria, which causes the milk to sour and form curds. The curds are then strained and packaged.
Nutritional Value[edit | edit source]
Quark is high in protein and low in fat, making it a healthy choice for those looking to maintain a balanced diet. It is also a good source of calcium and vitamin B.
Uses[edit | edit source]
Quark can be used in a variety of dishes, both sweet and savory. It can be used as a spread on bread, in baking, or as a base for dips and sauces. It is also commonly used in desserts, such as cheesecake and quark pancakes.
See Also[edit | edit source]
References[edit | edit source]
- "Quark (dairy product)". In Wikipedia, The Free Encyclopedia.
- "Quark". In The Oxford Companion to Food. Oxford University Press.
- "Quark". In The Cambridge World History of Food. Cambridge University Press.
External Links[edit | edit source]
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