Quarg

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It has been suggested that this article or section be merged with Quark (food). (Discuss)

Quarg is a fresh cheese of German origin, produced using mesophilic lactococcus cultures. [1] in [2] It is soft cheese, and a member of the acid cheese group. [3]

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[edit] References

  1. ^ P. Jelen and A. Renz-Schauen (1989). "Quark manufacturing innovations and their effect on quality, nutritive value and consumer acceptance". Food Technology 43 (3): 74. 
  2. ^ N. Shah and P. Jelen (1991). "Lactose absorption by postweaning rats from Yoghurt, Quark, and Quark whey". Journal of Dairy Science 74: 1512–1520. 
  3. ^ Patrick F Fox (2004). Cheese: Chemistry, Physics and Microbiology, Vol. 1, 3rd edition, Academic Press. 012263652X. 

[edit] External links

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