Quark (milk product)
Quark, also white cheese , Austrian or bairisch plug , South German / Southeast and westösterreichisch Schotten is selected from the milk by addition of rennet or by bacterial formation of lactic acid precipitated milk protein ( casein ). The separated from the coagulated milk constituents liquid whey is obtained by pressing and filtering the curds more or less thoroughly removed, so that a soft curd constitutes up crumbly mass.
Quark is thickened mainly through the formation of lactic acid, but with the addition of small amounts of rennet enzyme .
In contrast, sour milk quark or cheese quark is usually thickened without rennet or rennet substitutes. Only rennet quark is added to some special cheeses. Sour milk quark serves as an intermediate product in cheese production.
Quark
Quark is one of the fresh cheeses and is offered in all fat levels, although in stores it is common to find lean quark (lean level, less than 10% fat in dry matter ) and quark with 20 and 40% fat in dry matter. Tr. (Semi-fat and fat level) are available. The water content is high, like all fresh cheeses, quark must have at least 73% water in the fat-free mass (the so-called Wff value) according to the German cheese ordinance . Quark is milky white to creamy yellow (depending on the fat content), evenly soft and supple, and tastes slightly lactic acid.
In supermarkets in Austria , Bulgaria , the Czech Republic and Hungary you can also find quark with a particularly low water content . It is available in Austria under the name of pressed curd cheese , farmer's curd or crumble curd and plays an important role in Austrian cuisine.
Manufacturing
The starting product for quark production is pasteurized milk . Skimmed milk is used to make skimmed quark; To produce the half-fat and fat levels, one could in principle use milk with the fat content adjusted, namely milk with 0.9% fat for 20 percent quark, milk with 2.4–2.5% fat for 40 percent quark. However, this approach has the disadvantage that you always lose fat, which runs off together with the whey. This is why nowadays skimmed milk is used almost exclusively and, in order to produce the other fat content levels, the resulting low-fat quark is only greased at the end of the process by adding cream .
Today, acidification usually takes place at relatively low temperatures of 20–22 ° C with an inoculation with 1–2% lactic acid cultures ; Warm acidification at over 25 ° C and more has largely been abandoned. Only after 1–3 hours is rennet added, after 6–8 hours the milk should reach an acidity of 18 ° SH and curdle. Then the curd and whey must be separated, for which there are different methods.
Traditional production
Traditionally, the quark is skimmed off with a ladle from the container in which the milk has been thickened and poured into sacks or towels, from which the whey is then drained. The drainage takes several hours and is encouraged by occasional repackaging, shaking and re-tying of the bags. Then the quark is strained to ensure an even consistency and bottled. The process is particularly gentle, which has a positive effect on the suppleness of the quark, but requires laborious manual work and is inferior to the more modern processes in terms of hygiene.
Curd maker
Quark makers automate the filtration of the whey and thus work more economically and hygienically. There are various functional principles, of which the Schulenburg system in particular is even more important.
- System Roth: The vat milk lies in a swiveling tub. After thickening and blending, this is covered with a sieve plate that is covered with synthetic fiber fabric and rotated around the longitudinal axis in programmable movements, whereby the mass tears and the whey runs off through the sieve cloth. When the whey has been sufficiently removed, the lid is removed and the curd is tipped into a mobile container by turning the tub.
- System Schulenburg, patent applied for by Johannes Schulenburg in 1953: the tub with the vat milk remains immobile. After a preset time, a second tub with a perforated base is lowered electro-hydraulically into the thickly thickened milk and compresses the curd, the whey passes into the sieve tub and is pumped out. When the whey has been sufficiently removed, the sieve pan is raised again and the quark is filled into a mobile container through a hatch in the lower pan.
- System Berge: An arrangement of sacks into which the curd is filled and which are automatically raised and lowered, causing the curd to make a rolling motion and the whey to run off.
Although these devices offer decisive advantages over manual labor, they still require a lot of work and only allow batch-wise , non- continuous production. In large companies they have therefore largely been replaced by quark separators. They are still used in smaller companies, and the special quality of the “Schulenburg quark” is sometimes expressly advertised, which is supposed to result from the comparatively gentle production.
Quark separators
Quark separators are the separation technology commonly used today. These are centrifugal separators into which the thoroughly stirred thick milk is pumped at a relatively high temperature (27 ° C). The centrifuge separates curd and whey, and the curd is immediately cooled down to 5-6 ° C so that it does not become acidic.
composition
Quark consists of approx. 80% water. 100 g quark with 50% fat i. Tr. therefore contain only 10 g of fat.
Quark also contains around 12–13 g protein per 100 g.
Fat content of different types
The percentage indicates the respective fat content in relation to the dry matter (abbreviation: i. Tr.):
Double cream level: 65 to 85%
Cream level: 50%
full fat level: 45%
Fat level: 40% (also called cream quark )
Three-quarter
fat level: 30% Half-fat level: 20%
Quarter- fat level : 10%
Lean level: below 10%
use
Quark is an inexpensive and versatile cream cheese product with a high protein content that is widely used. In particular, low- fat quark is a cheap source of protein and also has a very favorable nutrient ratio of protein to fat and carbohydrates. Lean curd cheese is therefore consumed without additives by many athletes in the strength disciplines and bodybuilders . Due to its low energy and fat content (325 kJ, 0.3 g fat per 100 g) it is well suited for weight reduction diets.
Quark is consumed fresh, for example diluted with water, milk or yoghurt to make muesli , as a vegetable dip , as an ingredient in a salad dressing , refined with linseed oil and herbs with potatoes, as a spread with honey or jam / marmalade .
Quark with linseed oil , in which mixed and spiced quark and mostly refined with herbs is mixed with linseed oil , is a traditional dish of the so-called "poor cuisine" from Lusatia and in particular the Spreewald , which was also found in Saxony and Silesia . In general, jacket potatoes are served as a side dish . Under the influence of the Sorbian population , the quark and linseed oil dish has gained great popularity in Saxony up to the Ore Mountains and is now considered a local specialty of Saxon cuisine . It is also considered the " national dish" of the Spreewalds, the Sorbs and the Berliners.
Quark is very important as a baking ingredient. It is known to be used as a topping or filling for cheesecakes and curd cheese strudel , but it is also suitable as a dough ingredient, both for special breads and for baked goods made from fine yeast dough such as curd donuts and curd mares . It also serves as the main ingredient in quark oil dough , which can be used to make both sweet and savory pastries, and which is not a yeast dough , but which can be used as a quick substitute for yeast dough.
Herbal quark with jacket potatoes
Herbal quark with linseed oil and jacket potatoes
Quark as a spread
Quark as a spicy spread
German cheesecake
Remedies
Quark can be used as a remedy. Applied externally as a quark wrap, it is used to cool joint inflammations , sprains , bruises , bruises , milk congestion , sunburn and insect bites as well as to cool off fever.
binder
Low-fat quark served early on as a natural organic binder for paints, for painters , in wall painting but also for the production of common wall paints . The cohesiveness of the casein is very high, the durability, the pleasant working and the depth of color combined with a slightly matt drying are considered advantages of the casein colors. Usually earth or mineral colors are used as pigments . The colors can be mixed with one another so that a color harmony can easily be established. On the one hand - as in oil painting - you can work “wet-on-wet”, but after rapid drying it can also be glazed using the layering technique.
Quark was also processed into casein glue .
Trivia
Until the 1930s, casein - obtained from quark - was used to produce the plastic Galalith , which u. a. for buttons and jewelry, but also for insulation purposes for electrical systems. Even today, due to its material properties, Galalith is used for knitting needles or picks .
Casein hydrolysates or peptones from casein are used in microbiology to some extent as a component of nutrient media or nutrient solutions for the cultivation of microorganisms, for example in casein-soy-peptone agar .
Other types of quark
Sour milk quark
Sour milk quark is the quark obtained exclusively through lactic acid fermentation and is the most important starting product for the production of all sour milk cheeses . In the modern dairy industry, curdling is usually made from pasteurized skimmed milk by inoculation with mesophilic , and more recently also thermophilic, acidification cultures, curdling and separation of the whey up to a dry matter content of at least 32%. When processing into sour milk cheese, the acidity level is reduced again by adding acidity regulators .
Rennet curd
Rennet quark is obtained by adding rennet; it is permitted as an additive (up to 40%) in the production of mold-ripened sour milk cheeses, where it favors the growth of mold, but has become less common than before. The production varies and includes acidification by inoculation with acidification cultures, so that in recent times the coagulation by the rennet enzymes no longer predominates. It is therefore practically nothing more than a dry quark.
Buttermilk curd
Buttermilk quark is either made exclusively from buttermilk or from a mixture of buttermilk and skimmed milk in a ratio of 1: 1 or 1: 2. Pure buttermilk quark is thickened by heating to relatively high temperatures (at least 50 ° C, but also for a grainy, dry consistency up to 75-80 ° C). Mixed buttermilk quark is thickened at 30–38 ° C by the intrinsic acid and lactic acid bacteria from the buttermilk.
Etymology, other meanings
The word quark has been used since the 14th century. It was borrowed in late Middle High German as twarc , quarc , thoughg from a West Slavic language and today has equivalents in the expressions for quark in various Slavic languages, for example Polish twaróg , Czech tvaroh , Russian творог , Lower Sorbian twarog and Upper Sorbian twaroh . The original Old Slavic word is mostly associated with the Church Slavonic творъ ("form"). The word formation is thus similar to that of the Italian formaggio or French fromage .
In the Bavarian language area , the term “Topfen” has different dialectality : While it is part of the standard written language in Austria , it only has partial writing ability in Old Bavaria . For example, it is used by some food manufacturers for advertising purposes to signal the regionality of the product, but its value is under "Quark" and is different from z. For example, the term " January " , which has since disappeared in Bavaria , is not even a written dialect word. The word itself is derived from the Old High German topho (11th century) or Middle High German potfe (from which the New High German polka dot in the sense of stain or point originated), since quark consists of the lumps of curdled milk.
Other regional names are Matte (West Central Germany), Matz / Mut (East Central Germany), Schotten (South Germany, Southeast and West Austria) or Schottenkas (Carinthia), Topfkäse, Bibbeleskäs (Baden / Alsace), Ziebeleskäs (Franconia) , Klatschkies (Rhineland), Sibbkäs (Hessen), Schmerkees (southern Hesse), Luckeleskäs or Luggeleskäs (Württemberg) and white cheese or white cheese (southern Germany).
One expression is colloquially said to this day: "Don't tell me a quark", sometimes also formulated with "... cheese", meaning: nonsense, stupid stuff, empty talk, something worthless, showing off. Especially in the form of curd cheese, cheese is an easy to produce and therefore relatively cheap food, which may have led to such a negative meaning of "cheese"; Also, if these foods are stored incorrectly or for too long, or if they are insufficiently ripened, they soon become unsightly and not very tasty. Example of use as a show-off: Another says of old kesen how he was a captain.
history
Quark was already used by the Greeks to make cakes. The Greek writer Athenaios cites four different cakes, the main ingredient of which was quark. The geographer Strabo reports that the galactophages , a Scythian tribe , lived on horse cheese, milk and quark.
Tacitus lists curdled milk (lac concretum) among the food of the Germanic peoples ; this can be quark, sour milk or another cream cheese preparation .
The preparation of curd cheese has been described at least since 1500. A book from 1696 describes "the sour milk is made into quarg = cheese or kwarck = cheese".
In 1677, Glums, quarck is translated as "oxygalacteus" in Latin. In 1717 Lac, die Milch, Mol (c) ken, Käs or Gloms and 1746 Käs or Gloms as a part of milk (Lac) , the other parts butter or Sa (h) ne and Molcken, and in 1788 Fulda denotes Preus. Gloms as di (c) ke milk .
See also
Web links
Individual evidence
- ↑ a b c d Ulrich Ammon , Hans Bickel, Jakob Ebner and others: German dictionary of variants - The standard language in Austria, Switzerland and Germany as well as in Liechtenstein, Luxembourg, East Belgium and South Tyrol. Walter de Gruyter, Berlin / New York 2004, ISBN 3-11-016574-0 , p. 601.
- ^ Heinrich Mair-Waldburg: Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, p. 680 .
- ^ Heinrich Mair-Waldburg: Cheese production . In: Ludwig Acker u. a. (Ed.): Handbuch der Lebensmittelchemie . 3: milk, butter, cheese. Springer, Berlin 1968, p. 558 ff .
- ↑ a b c d Mair-Waldburg 1974, pp. 452–458.
- ^ Hellmuth Niemeyer: Handbook for Dairy Professionals . Revised by Karl Koenen with the assistance of Johannes Frahm. 5th edition. Hildesheim 1959.
- ↑ Max Erich Schulz, Eberhard Voss: The large dairy lexicon. Dairy farming from A – Z in two volumes . 4th edition. tape 2 . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1965, p. 951 .
- ↑ Mair-Waldburg 1974, p. 195.
- ↑ Patent DE933367C : Method and device for separating solid components and liquids, in particular for the production of quark. Applicant: Johannes Schulenburg, inventor: Johannes Schulenburg.
-
↑
Examples of advertising with the Schulenburg method:
Website of the Meierei Horst eG. (No longer available online.) Archived from the original on March 10, 2013 ; accessed on July 25, 2014 : "... we use Schulenburg's method, which is seldom used, but is gentle on the product ... Native protein is retained and the resulting quark is characterized by a firmer and higher quality structure" Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. Website of the baked goods manufacturer Coppenrath & Wiese. Retrieved on July 25, 2014 : "... traditional tub quark, which we obtain using the traditional Schulenburg process ... is much more granular, firmer and of higher quality than conventional skimmed-milk quark."
- ↑ Water content in food ( Memento of the original from July 15, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , TU Dresden
- ↑ Ernst Schneider: Use the healing power of our food. 7th edition. Saatkorn-Verlag, Hamburg 1985, ISBN 3-8150-9152-7 .
- ↑ Prof. Dr. W. Wirths small nutritional table. Umschau-Verlag, Frankfurt 1993.
- ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 205, 248, 274, 282 .
- ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 .
- ↑ Mair-Waldburg 1974, pp. 721, 726.
- ↑ Mair-Waldburg 1974, p. 558.
- ↑ Wolfgang Pfeifer: Etymological dictionary. Online edition , version 1.0.81
- ↑ Max Vasmer : Russian etymological dictionary . Winter, Heidelberg, 1953–1958.
- ^ D. Alan Cruse: Lexicology / Lexicology. 2nd half volume, de Gruyter 2005, ISBN 3-11-019424-4 , p. 1198.
- ↑ Wolfgang Pfeifer: Etymological dictionary. Online edition entry on "Topfen"
- ↑ a b Friedrich Kluge : Etymological dictionary of the German language . 24th, revised and expanded edition (edited by Elmar Seebold), Walter de Gruyter, Berlin / New York 2002, ISBN 3-11-017473-1 , p. 605.
- ↑ Trebge archived copy ( memento of the original dated February 13, 2009 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Article about the dairy industry in East Thuringia.
- ^ Dedekinds Grobianus , translated into German by Kaspar Scheidt, reprint of the first edition in 1551. Halle 1882, p. 67, line 2153
- ^ Ferdinand Orth : cake . In: Georg Wissowa , Wilhelm Kroll (Hrsg.): Paulys Realencyclopädie der classischen antiquity . New processing. With the participation of numerous experts. tape 11 . JB Metzlerscher Verlag, Stuttgart 1922, OCLC 492775796 , Sp. 2093 .
- ^ Wilhelm Kroll : cheese . In: Georg Wissowa , Wilhelm Kroll (Hrsg.): Paulys Realencyclopädie der classischen antiquity . New processing. With the participation of numerous experts. tape 10 . Alfred Druckermüller Verlag, Stuttgart 1919, OCLC 830692328 , Sp. 1490 .
- ↑ Quarck in books since 1500, or Quark, Quarg
- ↑ Christoph Fischer, Tobias Nislen: Fleissiges Herren-Auge , 1696, p. 169.
- ^ Dictionarium bilingue latino-germanicum, p. 374, 1677, by Johannes Frisius
- ^ Curieuse's nature art trade, Johann Huebner, 1717, p. 918 Lac, the milk, Molcken and Käs or Gloms
- ↑ Nature, Art Berg Gewerck, 1746, p. 1120 under Lac, the milk 3 parts Butter or Sane, Molcken and Käs or Gloms
- ↑ « gloms m. Preus. dike milk. " In: Fr. Carl Fulda: An attempt at a general German collection of idiotics. 1788, col. 127.
