Cheese and Quark (dairy product)

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Difference between Cheese and Quark (dairy product)

Cheese vs. Quark (dairy product)

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. 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.

Calcium

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

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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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Chives

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

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Cottage cheese

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

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Curd

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

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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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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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Fat

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

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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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German language

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

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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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Italian language

Italian (or lingua italiana) is a Romance language.

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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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List of cheeses

This is a list of cheeses by place of origin.

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Milk

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

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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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Paneer

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

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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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Protein

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

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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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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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Whey

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

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