Polish twaróg

Quark is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is white and unaged, similar to cream cheese, pot cheese, or ricotta. It is made by letting lactic acid bacteria (sometimes also rennet) ferment milk, with the resulting curd. Some or most of the whey is removed to standardise the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton gauze called cheesecloth and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks. ImageMetadata File history File links Twarog. ... ImageMetadata File history File links Twarog. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ... Country of origin United States Region, town Source of milk Cow milk Pasteurized Texture Aging time none Certification Cream cheese is a soft, mild-tasting, white cheese that contains at least 28% fat and is sold in brick form or in a small, tub-like container. ... Queso blanco is a soft, unaged white cheese. ... Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). ... In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. ... For the Japanese Hardcore Punk Band, see Gauze. ... Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. ... A laboratory centrifuge tabletop centrifuge A centrifuge is a piece of equipment that puts a substance in rotation around a fixed axis in order for the centrifugal force to separate a fluid from a fluid or from a solid substance. ...

In the United States and Canada, quark is sometimes sold in plastic tubs with most or all of the whey. This type of quark has the texture of sour cream and is often sold flavored with herbs, spices, or fruit. Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ...

Quark consists of 60% to 80% water. Dry mass ranges from 10% to 40% fat; most of the rest is protein, 80% of which is casein, calcium, and phosphate. Dry weight is the weight of an automobile or motorcycle with standard equipment, no oil, lubricants, coolant, or fuel and not loaded with either passengers or cargo. ... For other uses, see Fat (disambiguation). ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Casein is the predominant phosphoprotein found in fresh milk and also in cheese. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ... In inorganic chemistry, a phosphate is a salt of phosphoric acid. ...

The name comes from the German Quark, which in turn is derived from the Slavic tvarog, (Polish twaróg, Russian tvorog, and Czech and Slovak tvaroh, which means "curd"). In Austria and Bavaria the name Topfen ("pot cheese") is used instead of Quark, while in Estonian, it is known as kohupiim ("foamy milk"). The cheese is also known simply as "white cheese" (Polish: ser biały, Lithuanian: Baltas sūris, Southern Germany: Weißkäse or weißer Käs) as opposed to any rennet-set "yellow cheese." The Slavic languages (also called Slavonic languages) comprise the languages of the Slavic peoples. ... The Free State of Bavaria  (German: Freistaat Bayern), with an area of 70,553 km² (27,241 square miles) and 12. ...

The Polish and Lithuanian variety contains less whey and is therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for sandwiches, salads, and cheesecakes. An Italian sandwich. ... A salad is a food item generally served either before or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... Polish Cheesecake A cheesecake is a sweet, cheese-based dessert. ...

In German, Quark and Topfen may be used figuratively to mean "nonsense." This usage is believed to be an inspiration for the sentence Three quarks for Muster Mark in James Joyce's Finnegans Wake ^{[citation needed]}, which itself inspired the name of quarks, elementary particles of which most of the material world is built. James Augustine Aloysius Joyce (2 February 1882 – 13 January 1941) was an expatriate Irish writer and poet, widely considered to be one of the most influential writers of the 20th century. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Quarks are one of the two basic constituents of matter in the Standard Model of particle physics. ... A subatomic particle is a particle smaller than an atom: it may be elementary or composite. ...

See also

• Paneer

Paneer (in Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. ...

Links

• Recipe and picture for Topfenknödel (curd dumplings), a delicious Austrian dessert, on www.thepassionatecook.com
• A recipe for homemade Quark