Abstract
Quark is a traditional German unripened cheese, produced by acid coagulation or a combined acid/rennet coagulation. It developed from naturally occurring acidification during storage of milk in the nineteenth century. Commercial production started in the twentieth century as a batch process using linen sacks for whey drainage after protein aggregation. Nowadays, in continuous processing using quark separators and membrane filtration more than 840.000 t of fresh cheese and quark are produced in Germany. The chapter provides an overview on this development of the process technology for quark production.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Codex Alimentarius Commission (2008a) Codex Group Standard for Unripened Cheese including Fresh Cheese. Codex Standard 221-2001. http://www.codexalimentarius.net/download/standards/363/CXS_221e.pdf. Visited 20 May 2011
Codex Alimentarius Commission (2008b) Codex General Standard for Cheese. Codex Standard 283-1978. http://www.codexalimentarius.net/download/standards/175/CXS_283e.pdf. Visited 20 May 2011
Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz (2010) Bundeslebensmittelschlüssel. Version 3.01
Fox PF, Guineem TP, Cogan TM, McSweeney PLH (2000) Fundamentals of cheese science. Aspen, Gaithersburg
GEA Westfalia Separator Group GmbH (2010) Process lines from GEA Westfalia Separator for the production of soft cheese. 9997-8254-030/0810 EN
GEA TDS GmbH (2014) Fermented fresh cheese
Henkel E (1933) Die Milch. In: Dammer O (ed) Chemische Technologie der Neuzeit. Verlag von Ferdinand Enke, Stuttgart
Kahrs F (1926) Warenkunde für den Kolonialwaren- und Feinkosthandel. Weltbund, Hamburg
Kalka E (2004) Lebensmittelqualität zwischen Geschmack und Zeichen—Eine natur- und kulturwissenschaftliche Analyse am Beispiel von Speisequark. Ph.D. thesis. University of Kassel, Kassel
Käseverordnung (1985) Neugefasst durch B. V. 14.04.1986 BGBl. I S. 412; zuletzt geändert durch Artikel 4 V. v. 17.12.2010 BGBl. I S. 2132; Geltung ab 23.11.1985
Knoch C (1930) Handbuch der neuzeitlichen Milchverwertung. Verlag von Paul Parey, Berlin
Niemeyer H (1951) Handbuch für Molkereifachleute. Milchwirschaftlicher Verlag Karl Mann, Hildesheim
Reitz A (1911) Die Milch und ihre Produkte. Verlag von B.G. Teubner, Leipzig
Schischke F, Mohr W, Fehlow G (1934) Dr. Oetkers Warenkunde, Verlag Dr. August Oetker, Nährmittelfabrik Bielefeld
Schulz-Collins, D, Senge, B (2004) Acid- and acid/rennet-curd cheeses part A: quark, cream cheese and related varieties. In Fox PF, Mc Sweeney PLH, Cogan, TM, Guinee, TP (eds) Cheese Chemistry, physics and microbiology, 3rd ed, vol.2 Major chees groups p. 301-328. Elsevier Academic Press, San Diego, CA
Statista (2014) Produktion von Frischkäse in Deutschland in den Jahren 1999 bis 2013. http://de.statista.com/statistik/daten/studie/5579/umfrage/produktion-von-frischkaese-in-deutschland-seit-1999/. Visited 23 Sept 2014
Teichert K (1931) Deutsches Käsereibuch. Verlagsbuchhandlung von Eugen Ulmer, Stuttgart
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer Science+Business Media New York
About this chapter
Cite this chapter
Drusch, S., Einhorn-Stoll, U. (2016). Quark: A Traditional German Fresh Cheese. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_3
Download citation
DOI: https://doi.org/10.1007/978-1-4899-7671-0_3
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-7669-7
Online ISBN: 978-1-4899-7671-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)