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Cheese from Germany and Austria
Skim milk is heated hard, cooled, and soured for about 16 hours with a mesophilic lactic culture and a very small dose of rennet until it sets at about pH 4.5–4.7. The soft curd is drained in cloth bags or, in dairies, spun in a separator, giving a fresh sour-milk cheese that is kept cold.
| Skim milk | [tetrapak-quarg] |
| Mesophilic lactic culture | The handbook names Lactobacillus lactis/cremoris[tetrapak-quarg] |
| RennetAbout 1 ml liquid rennet per 100 kg milk | About one tenth of a normal cheese dose[tetrapak-quarg] |
| Starter | mesophilic lactic culture plus a little rennet |
Total time across the recorded steps: 36 h – 38 h
What changes: Skim milk is pasteurised at high heat, which also binds whey proteins into the curd
Output: heated skim milk.
Microbes at work in this step
this is a high-temperature pasteurisation; Tetra Pak says pasteurisation must kill pathogenic bacteria but that spores survive it, and this one raises quark yield
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Skim milk is heated hard, cooled, and soured for about 16 hours with a mesophilic lactic culture and a very small dose of rennet until it sets at about pH 4.5–4.7. The soft curd is drained in cloth bags or, in dairies, spun in a separator, giving a fresh sour-milk cheese that is kept cold. Made in 5 steps over 36 h – 38 h. The longest step, drain off the whey, takes 20 h (Lepesioti S 2021) and runs at 58–60 °C (Tetra Pak). Lactobacillus lactis/cremoris does most of the fermenting.
| Main step | 20 hReported[lepesioti2021] | Drain off the whey |
|---|---|---|
| Temperature | 58–60 °CReported[tetrapak-quarg] | Drain off the whey |
| Acidity | pH 4.5–4.7Reported[tetrapak-quarg][lepesioti2021] | Sour until the milk sets |
Quark is set mostly by acid, with only a tenth of a normal rennet dose, and is usually eaten unripened. Cottage cheese is also set mainly by acid, but Wikipedia describes its grains as chewier than quark, and quark is drained or separated into a smooth paste.
In the dairy process described by Tetra Pak, the skim milk is heated at 85–95 °C for 5–15 minutes before souring, and the packed quark is cooled to a cold-store temperature below 8 °C.
Every number is labelled with how it is known. How this atlas is made
The German word Quark has been documented since the 14th century and is thought to come from a West Slavic word such as Polish twaróg. Wikipedia says Tacitus may describe it in Germania as lac concretum, though the phrase could also mean soured milk or another fresh cheese. In the 19th century quark was made entirely for home use. The Tetra Pak handbook says it was first drained in cloth bags and that most quark is now made by continuous concentration, mostly centrifugal separation.
