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Quark, Curd cheese

Deutsch: Topfen, Matz, Magerquark, Klatschkäse , Sibbkäs , Luckeleskäs , Speisequark, Bibbeleskäs , Quark, Glumse





Quark is a German fresh cheese similar to cream cheese that is produced by high-technology dairies. The defatted and pasteurised milk is fermented by lactic acid bacteria and rennet. The whey is separated from the fresh cheese by centrifugation. To enrich the obtained low-fat quark until the desired fat content is reached, cream is now added. The quark is then stirred until creamy and packed.

Especially in low-fat quark the dry matter is low and the liquid content high. It has a low absolute fat content but is high in milk protein.


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Synonyms for quark in Germany and Austria

In Germany quark has many regional synonyms: Klatschkäse in the Rhine region, Sibbkäs in Hesse, Luckeleskäs in Württemberg, Bibbeleskäs in Baden, Glumse in East Prussia and Matz in central Germany. In Austria quark is mostly called Topfen.


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Quark: Nutritional facts and calorific value per 100 g

Nutritional facts

Calorific value (kcal/kj) 109/456   ·   Carbohydrates 2,70 g   ·   Dietary fibres 0 g   ·   Protein 12,500 g   ·   Water 78 g   ·   Fat 5,10 g   ·   Polyunsaturated fatty acids 0,10 g ·   Cholesterol 17 mg

Vitamins

Vitamin A, Retinol 44 g   ·   Vitamin B1, Thiamine 0,04 mg   ·   Vitamin B2, Riboflavin 0,27 mg   ·   Vitamin B3, Niacin 0,10 mg   ·   Vitamin B6, Pyridoxine 0,09 mg   ·   Vitamin C, Ascorbic acid 1 mg   ·   Vitamin E, Tocopherol 0,10 mg

Minerals

Sodium 35 mg   ·   Potassium 87 mg   ·   Calcium 85 mg   ·   Phosphorus 165 mg   ·   Magnesium 11 mg   ·   Iron 0,40 mg

Legend: kcl = 109 (1 kcal = 4.184 kJ), kj = 456, g = Gram, mg = Milligram (1 mg = 0.001 g), µg = Micrograms (1 µg = 0.001 mg), Quantities: "*" = no data available "+" = contain traces, "0" = no data or virtually absent.

All information without guarantee!!

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