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Quark (dairy product)

Index Quark (dairy product)

Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. [1]

160 relations: Albanian cuisine, Americas, Ashkenazi Jews, Austrian cuisine, Belarusian cuisine, Belarusian language, Belgian cuisine, Beta vulgaris, Blini, Bulgarian cuisine, Bulgarian language, Calcium, Canada, Casein, Centrifuge, Cheesecake, Cheesecloth, Chives, Church Slavonic language, Clabber (food), Coagulation, Cottage cheese, Cream, Croatian cuisine, Curd, Curd snack, Czech cuisine, Czech language, Dairy product, Danish cuisine, Danish language, Didsbury, Alberta, Dough, Dry weight, Dutch cuisine, Dutch language, Egg as food, Estonian cuisine, Estonian language, Farmer cheese, Fat, Fermented milk products, Finnish cuisine, Finnish language, Flanders, French language, Fromage blanc, Gauze, German cuisine, German language, ..., Germania (book), Germanic peoples, Gnocchi, GOST, Greek language, Herb, Hungarian cuisine, Hungarian language, Icelandic cuisine, Israeli cuisine, Italian language, Jewish cuisine, Junket (dessert), Kashk, Kugel, Lactobacillales, Lactococcus, Lactose, Latvian cuisine, Latvian language, Liberté Inc., Liechtenstein, Lifeway Foods, Linseed oil, List of ancient dishes, List of cheeses, List of German cheeses, List of supermarket chains in the United Kingdom, Lithuanian cuisine, Lithuanian language, Low German, Lower Sorbian language, Lusatia, Luxembourg, Macedonian cuisine, Mesophile, Middle High German, Midwestern United States, Milk, Mizithra, Northeastern United States, Norwegian cuisine, Norwegian language, Old Church Slavonic, Old English, Onion, Palatschinke, Paneer, Parsley, Paskha, Pasteurization, Pączki, PH, Phosphate, Pierogi, Pirog, Pirozhki, Polish cuisine, Polish language, Pot cheese, Precipitation, Protein, Prunus cerasus, Quarkkäulchen, Queso blanco, Rennet, Ricotta, Romanian cuisine, Rossiyskaya Gazeta, Russian cuisine, Russian language, Rye bread, Salad, Sandwich, Saxony, Serbian cuisine, Shrikhand, Skimmed milk, Slavs, Slovak cuisine, Slovak language, Slovenian cuisine, Sorbs, Sour cream, Sour milk cheese, Soured milk, Strained yogurt, Strudel, Sugar, Swedish cuisine, Swedish language, Swiss cuisine, Swiss French, Syrniki, Tacitus, Túrós csusza, Thermophile, Types of cheese, Tzatziki, Ukrainian cuisine, Upper Sorbian language, Vanilla, Vatrushka, Vermont, Vermont Creamery, West Slavic languages, Whey, Yeast, Yogurt, 1990s Post-Soviet aliyah. Expand index (110 more) »

Albanian cuisine

The Albanian cuisine (—) is a representative of the cuisine of the Mediterranean.

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Americas

The Americas (also collectively called America)"America." The Oxford Companion to the English Language.

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Ashkenazi Jews

Ashkenazi Jews, also known as Ashkenazic Jews or simply Ashkenazim (אַשְׁכְּנַזִּים, Ashkenazi Hebrew pronunciation:, singular:, Modern Hebrew:; also), are a Jewish diaspora population who coalesced in the Holy Roman Empire around the end of the first millennium.

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Austrian cuisine

Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.

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Belarusian cuisine

Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.

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Belarusian language

Belarusian (беларуская мова) is an official language of Belarus, along with Russian, and is spoken abroad, mainly in Ukraine and Russia.

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Belgian cuisine

Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.

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Beta vulgaris

Beta vulgaris (beet) is a plant which is included in Betoideae subfamily in the Amaranthaceae family.

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Blini

A blini (sometimes spelled bliny) (Russian: блины pl., diminutive: блинчики, blinchiki) or, sometimes, blin (more accurate as a single form of the noun), is a Russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with sour cream, quark, butter, caviar and other garnishes.

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Bulgarian cuisine

Bulgarian cuisine (translit) is a representative of the cuisine of Eastern Europe.

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Bulgarian language

No description.

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Calcium

Calcium is a chemical element with symbol Ca and atomic number 20.

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Canada

Canada is a country located in the northern part of North America.

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Casein

Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).

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Centrifuge

A centrifuge is a piece of equipment that puts an object in rotation around a fixed axis (spins it in a circle), applying a force perpendicular to the axis of spin (outward) that can be very strong.

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Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers.

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Cheesecloth

Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheese making and cooking.

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Chives

Chives, scientific name Allium schoenoprasum, is an edible species of the genus Allium.

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Church Slavonic language

Church Slavonic, also known as Church Slavic, New Church Slavonic or New Church Slavic, is the conservative Slavic liturgical language used by the Orthodox Church in Bulgaria, Poland, the Czech Republic and Slovakia, Russia, Belarus, Serbia, Montenegro, Bosnia and Herzegovina, the Republic of Macedonia and Ukraine.

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Clabber (food)

Clabber is a type of soured milk.

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Coagulation

Coagulation (also known as clotting) is the process by which blood changes from a liquid to a gel, forming a blood clot.

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Cottage cheese

Cottage cheese is a fresh cheese curd product with a mild flavor.

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Cream

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

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Croatian cuisine

Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.

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Curd

Curds are a dairy product obtained by coagulating milk in a process called curdling.

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Curd snack

Curd snack is a type of sweet snack made from curd cheese (quark).

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Czech cuisine

Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.

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Czech language

Czech (čeština), historically also Bohemian (lingua Bohemica in Latin), is a West Slavic language of the Czech–Slovak group.

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Dairy product

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

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Danish cuisine

Danish cuisine (det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution.

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Danish language

Danish (dansk, dansk sprog) is a North Germanic language spoken by around six million people, principally in Denmark and in the region of Southern Schleswig in northern Germany, where it has minority language status.

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Didsbury, Alberta

Didsbury is a town in central Alberta, Canada, at the foothills of the Rocky Mountains.

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Dough

Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.

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Dry weight

Dry weight is the weight of a vehicle without any consumables, passengers, or cargo.

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Dutch cuisine

Dutch cuisine (Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands.

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Dutch language

The Dutch language is a West Germanic language, spoken by around 23 million people as a first language (including the population of the Netherlands where it is the official language, and about sixty percent of Belgium where it is one of the three official languages) and by another 5 million as a second language.

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Egg as food

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

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Estonian cuisine

Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries.

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Estonian language

Estonian (eesti keel) is the official language of Estonia, spoken natively by about 1.1 million people: 922,000 people in Estonia and 160,000 outside Estonia.

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Farmer cheese

In the United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed cottage cheese, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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Fermented milk products

Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.

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Finnish cuisine

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking.

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Finnish language

Finnish (or suomen kieli) is a Finnic language spoken by the majority of the population in Finland and by ethnic Finns outside Finland.

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Flanders

Flanders (Vlaanderen, Flandre, Flandern) is the Dutch-speaking northern portion of Belgium, although there are several overlapping definitions, including ones related to culture, language, politics and history.

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French language

French (le français or la langue française) is a Romance language of the Indo-European family.

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Fromage blanc

Fromage blanc (also known as maquée) is a fresh cheese originating from the north of France and the south of Belgium.

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Gauze

Gauze is a thin, translucent fabric with a loose open weave.

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German cuisine

The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.

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German language

German (Deutsch) is a West Germanic language that is mainly spoken in Central Europe.

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Germania (book)

The Germania, written by the Roman historian Publius Cornelius Tacitus around 98 and originally entitled On the Origin and Situation of the Germans (De Origine et situ Germanorum), was a historical and ethnographic work on the Germanic tribes outside the Roman Empire.

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Germanic peoples

The Germanic peoples (also called Teutonic, Suebian, or Gothic in older literature) are an Indo-European ethno-linguistic group of Northern European origin.

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Gnocchi

Gnocchi (singular gnocco) are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes.

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GOST

GOST (Russian: ГОСТ) refers to a set of technical standards maintained by the Euro-Asian Council for Standardization, Metrology and Certification (EASC), a regional standards organization operating under the auspices of the Commonwealth of Independent States (CIS).

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Greek language

Greek (Modern Greek: ελληνικά, elliniká, "Greek", ελληνική γλώσσα, ellinikí glóssa, "Greek language") is an independent branch of the Indo-European family of languages, native to Greece and other parts of the Eastern Mediterranean and the Black Sea.

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Herb

In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.

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Hungarian cuisine

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.

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Hungarian language

Hungarian is a Finno-Ugric language spoken in Hungary and several neighbouring countries. It is the official language of Hungary and one of the 24 official languages of the European Union. Outside Hungary it is also spoken by communities of Hungarians in the countries that today make up Slovakia, western Ukraine, central and western Romania (Transylvania and Partium), northern Serbia (Vojvodina), northern Croatia, and northern Slovenia due to the effects of the Treaty of Trianon, which resulted in many ethnic Hungarians being displaced from their homes and communities in the former territories of the Austro-Hungarian Empire. It is also spoken by Hungarian diaspora communities worldwide, especially in North America (particularly the United States). Like Finnish and Estonian, Hungarian belongs to the Uralic language family branch, its closest relatives being Mansi and Khanty.

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Icelandic cuisine

Icelandic cuisine, the cuisine of Iceland, has a long history.

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Israeli cuisine

The Israeli cuisine (המטבח הישראלי ha-mitbaḥ ha-yisra’eli) comprises both local dishes and dishes brought back to Israel by Jews from the Diaspora.

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Italian language

Italian (or lingua italiana) is a Romance language.

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Jewish cuisine

Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.

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Junket (dessert)

Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk.

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Kashk

Kashk (کشک, كشك, keşk, keş peyniri), qurut (құрт, gurt, qurt, qurut, ҡорот, курут, قروت, kurut, sürk, taş yoğurt, kurutulmuş yoğurt, қурут), chortan (չորթան), aaruul (ааруул) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples.

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Kugel

Kugel (קוגל kugl, pronounced) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato.

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Lactobacillales

Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

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Lactococcus

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1.

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Lactose

Lactose is a disaccharide.

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Latvian cuisine

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes.

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Latvian language

Latvian (latviešu valoda) is a Baltic language spoken in the Baltic region.

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Liberté Inc.

Liberté Inc. is a Canadian manufacturer and distributor of all-natural, organic, and specialty dairy and deli foods.

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Liechtenstein

Liechtenstein, officially the Principality of Liechtenstein (Fürstentum Liechtenstein), is a doubly landlocked German-speaking microstate in Central Europe.

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Lifeway Foods

Lifeway Foods is an American health food company selling kefir founded in 1986.

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Linseed oil

Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum).

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List of ancient dishes

This is a list of ancient dishes, foods and beverages that have been recorded as originating during ancient history.

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List of cheeses

This is a list of cheeses by place of origin.

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List of German cheeses

Cheeses have played a significant role in German cuisine, both historically and in contemporary times.

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List of supermarket chains in the United Kingdom

This is a list of supermarket chains in the United Kingdom.

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Lithuanian cuisine

Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties.

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Lithuanian language

Lithuanian (lietuvių kalba) is a Baltic language spoken in the Baltic region.

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Low German

Low German or Low Saxon (Plattdütsch, Plattdüütsch, Plattdütsk, Plattduitsk, Nedersaksies; Plattdeutsch, Niederdeutsch; Nederduits) is a West Germanic language spoken mainly in northern Germany and the eastern part of the Netherlands.

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Lower Sorbian language

No description.

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Lusatia

Lusatia (Lausitz, Łužica, Łužyca, Łużyce, Lužice) is a region in Central Europe.

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Luxembourg

Luxembourg (Lëtzebuerg; Luxembourg, Luxemburg), officially the Grand Duchy of Luxembourg, is a landlocked country in western Europe.

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Macedonian cuisine

Macedonian cuisine (Македонска кујна, Makedonska kujna), an aspect of Balkan cuisine, is the traditional cuisine of the Macedonia.

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Mesophile

A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, typically between.

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Middle High German

Middle High German (abbreviated MHG, Mittelhochdeutsch, abbr. Mhd.) is the term for the form of German spoken in the High Middle Ages.

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Midwestern United States

The Midwestern United States, also referred to as the American Midwest, Middle West, or simply the Midwest, is one of four census regions of the United States Census Bureau (also known as "Region 2").

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Milk

Milk is a white liquid produced by the mammary glands of mammals.

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Mizithra

Mizithra or myzithra is a fresh cheese made with milk and whey from sheep or goats, or both.

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Northeastern United States

The Northeastern United States, also referred to as the American Northeast or simply the Northeast, is a geographical region of the United States bordered to the north by Canada, to the east by the Atlantic Ocean, to the south by the Southern United States, and to the west by the Midwestern United States.

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Norwegian cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast.

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Norwegian language

Norwegian (norsk) is a North Germanic language spoken mainly in Norway, where it is the official language.

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Old Church Slavonic

Old Church Slavonic, also known as Old Church Slavic (or Ancient/Old Slavonic often abbreviated to OCS; (autonym словѣ́ньскъ ѩꙁꙑ́къ, slověnĭskŭ językŭ), not to be confused with the Proto-Slavic, was the first Slavic literary language. The 9th-century Byzantine missionaries Saints Cyril and Methodius are credited with standardizing the language and using it in translating the Bible and other Ancient Greek ecclesiastical texts as part of the Christianization of the Slavs. It is thought to have been based primarily on the dialect of the 9th century Byzantine Slavs living in the Province of Thessalonica (now in Greece). It played an important role in the history of the Slavic languages and served as a basis and model for later Church Slavonic traditions, and some Eastern Orthodox and Eastern Catholic churches use this later Church Slavonic as a liturgical language to this day. As the oldest attested Slavic language, OCS provides important evidence for the features of Proto-Slavic, the reconstructed common ancestor of all Slavic languages.

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Old English

Old English (Ænglisc, Anglisc, Englisc), or Anglo-Saxon, is the earliest historical form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages.

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Onion

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

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Palatschinke

Palatschinke or palacsinta is a thin crêpe-like variety of pancake common in Central and Eastern Europe.

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Paneer

Paneer is a fresh cheese common in South Asia, especially in India.

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Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.

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Paskha

Paskha (also spelled pascha, or pasha; па́сха;; "Easter") is a festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent.

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Pasteurization

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.

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Pączki

Pączki (singular: pączek; pùrcle; kreple) are filled doughnuts that are typical for Polish cuisine.

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PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

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Phosphate

A phosphate is chemical derivative of phosphoric acid.

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Pierogi

Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.

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Pirog

Pirog (a, pl. pirogi пироги; піро́г; pirog; pīrāgs pl. pīrāgi; пиріг pyrih, pl. pyrohy пироги) is a baked case of dough with a sweet or savoury filling.

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Pirozhki

Pirozhki (пирожки, plural form of pirozhok, literally a "small pie"), also transliterated as piroshki (singular piroshok) or pyrizhky (пиріжки), are a Russian puff pastry which consists of individual-sized baked or fried buns stuffed with a variety of fillings with origins in Russia and Ukraine.

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Polish cuisine

Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.

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Polish language

Polish (język polski or simply polski) is a West Slavic language spoken primarily in Poland and is the native language of the Poles.

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Pot cheese

Pot cheese is a type of soft, crumbly, unaged cheese.

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Precipitation

In meteorology, precipitation is any product of the condensation of atmospheric water vapor that falls under gravity.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Prunus cerasus

Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia.

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Quarkkäulchen

Quarkkäulchen (literally "little quark ball") is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins.

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Queso blanco

Queso blanco, with similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States.

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Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.

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Ricotta

Ricotta (in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.

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Romanian cuisine

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.

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Rossiyskaya Gazeta

(Российская газета, lit. Russian Gazette) is a Russian newspaper published by the Government of Russia.

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Russian cuisine

Russian cuisine is a collection of the different cooking traditions of the Russian people.

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Russian language

Russian (rússkiy yazýk) is an East Slavic language, which is official in Russia, Belarus, Kazakhstan and Kyrgyzstan, as well as being widely spoken throughout Eastern Europe, the Baltic states, the Caucasus and Central Asia.

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain.

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Salad

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.

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Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.

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Saxony

The Free State of Saxony (Freistaat Sachsen; Swobodny stat Sakska) is a landlocked federal state of Germany, bordering the federal states of Brandenburg, Saxony Anhalt, Thuringia, and Bavaria, as well as the countries of Poland (Lower Silesian and Lubusz Voivodeships) and the Czech Republic (Karlovy Vary, Liberec, and Ústí nad Labem Regions).

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Serbian cuisine

Serbian cuisine (српска кухиња / srpska kuhinja) is the traditional cuisine of Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).

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Shrikhand

Shrikhand is an Indian sweet dish made of strained dahi (yogurt).

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Skimmed milk

Skimmed milk (British English), or skim milk (American English), is made when all the cream (also called milkfat) is removed from whole milk.

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Slavs

Slavs are an Indo-European ethno-linguistic group who speak the various Slavic languages of the larger Balto-Slavic linguistic group.

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Slovak cuisine

Slovak cuisine varies slightly from region to region across Slovakia.

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Slovak language

Slovak is an Indo-European language that belongs to the West Slavic languages (together with Czech, Polish, and Sorbian).

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Slovenian cuisine

Slovenian cuisine (slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures.

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Sorbs

Sorbs (Serbja, Serby, Sorben), known also by their former autonyms Lusatians and Wends, are a West Slavic ethnic group predominantly inhabiting their homeland in Lusatia, a region divided between Germany (the states of Saxony and Brandenburg) and Poland (the provinces of Lower Silesia and Lubusz).

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Sour cream

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

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Sour milk cheese

Sour milk cheese or acid-set cheese is a cheese that has been curdled (coagulated) by natural souring or by the addition of lactic acid bacteria, such as traditional curd cheese or cottage cheese.

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Soured milk

Soured milk denotes a range of food products produced by the acidification of milk.

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Strained yogurt

Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, labaneh or suzma yogurt (Greek: στραγγιστό γιαούρτι, لبنة labnah, süzme yoğurt), is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste.

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Strudel

A strudel is a type of layered pastry with a filling that is usually sweet.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Swedish cuisine

Swedish cuisine is the traditional food of the people of Sweden.

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Swedish language

Swedish is a North Germanic language spoken natively by 9.6 million people, predominantly in Sweden (as the sole official language), and in parts of Finland, where it has equal legal standing with Finnish.

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Swiss cuisine

Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.

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Swiss French

Swiss French (français de Suisse) is the variety of French spoken in the French-speaking area of Switzerland known as Romandy.

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Syrniki

In Ukrainian, Russian, Belarusian, Latvian, Lithuanian and Serbian cuisine, syrnyky (Ukrainian: сирник; сырники; сырнікі) are fried quark pancakes, garnished with sour cream, varenye, jam, honey or apple sauce.

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Tacitus

Publius (or Gaius) Cornelius Tacitus (–) was a senator and a historian of the Roman Empire.

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Túrós csusza

Túrós csusza is a traditional Hungarian savoury quark cheese noodle dish made with small home-made noodles or pasta.

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Thermophile

A thermophile is an organism—a type of extremophile—that thrives at relatively high temperatures, between.

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Types of cheese

Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc.

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Tzatziki

Tzatziki (from the Turkish word cacık), is a sauce served with grilled meats or as a dip.

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Ukrainian cuisine

Ukrainian cuisine is the cuisine of Ukraine.

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Upper Sorbian language

No description.

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Vanilla

Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).

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Vatrushka

Vatrushka (Belarusian, Russian and Ukrainian: ватрушка) is an Eastern European pastry (pirog) formed as a ring of dough with quark in the middle, sometimes with the addition of raisins or bits of fruit.

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Vermont

Vermont is a state in the New England region of the northeastern United States.

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Vermont Creamery

Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA.

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West Slavic languages

The West Slavic languages are a subdivision of the Slavic language group.

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Whey

Whey is the liquid remaining after milk has been curdled and strained.

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Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.

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Yogurt

Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.

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1990s Post-Soviet aliyah

The 1990s Post-Soviet aliyah began en masse in late 1980s when the government of Mikhail Gorbachev opened the borders of the USSR and allowed Jews to leave the country for Israel.

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Redirects here:

Curd cheese, Gevina levana, Gvina levana, Kvarg, Kwark, Quarg, Quark (cheese), Quark (food), Quark cheese, Rahka, Topfen, Tvarog, Tvaroh cheese, Tvorog, Tvorok, Twaróg, Túró.

References

[1] https://en.wikipedia.org/wiki/Quark_(dairy_product)

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