Quarg
From Wikipedia, the free encyclopedia
Quarg is a fresh cheese of German origin, produced using mesophilic lactococcus cultures. in It is soft cheese, and a member of the acid cheese group.
[edit] References
- ^ 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.
- ^ N. Shah and P. Jelen (1991). "Lactose absorption by postweaning rats from Yoghurt, Quark, and Quark whey". Journal of Dairy Science 74: 1512–1520.
- ^ Patrick F Fox (2004). Cheese: Chemistry, Physics and Microbiology, Vol. 1, 3rd edition, Academic Press. 012263652X.