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In the 19th century, there was no industrial production of quark (as end-product) and it was produced entirely for home use. In the traditional home-made process, the milk would be allowed to let stand until it soured naturally by the presence of naturally occurring bacteria, although the hardening
592:
1511:) is highly popular and is bought frequently or made at home by almost every family. In Russian families, it is especially recommended for growing babies. It can be enjoyed simply with sour cream, or jam, sugar, sugar condensed milk, or as a breakfast food. It is often used as a stuffing in
2213:
A quark pie in German
Switzerland is a cream cheese pie in Germany because cream cheese is a sweet cream made of quark and whipped cream; "Was in der deutschen Schweiz eine Quarktorte, ist in Deutschland eine Käsesahnetorte, denn Käsesahne ist eine süsse Creme aus Quark und
1259:-leavened dough in home baking, since it is considerably easier to handle and requires no rising period. The resulting baked goods look and taste very similar to yeast-leavened goods, although they do not last as long and are thus usually consumed immediately after baking.
869:
starter cultures. In the dairy industry today, quark is mostly produced with a small quantity of rennet, added after the culture when the solution is still only slightly acidic (ph 6.1). The solution will then continue to acidify, allowed to reach an approximate
997:
Variations in quark preparation occur across different regions of
Germany and Austria. Most of the Austrian and other Central and Eastern European varieties contain less whey and are therefore drier and more solid than the German and Scandinavian ones.
3470:
717:
3668:
3568:
1599:
897:) such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs. This type of quark has the firmness of
990:
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
2065:
3474:
3569:
http://portal.savonia.fi/img/amk/sisalto/_tki-ja-palvelut/julkaisutoiminta/pdf/Ortodoksisen_paaston_ja_paasiaisen_ruokakulttuuri_Raja_Karjalassa_koko-teos.pdf
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This group is distinguished from the "rennet cheeses", whose coagulation relies primarily on the action of rennet, in Fox's classification scheme (1993).
3665:
1666:
350:", they can be distinguished by the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty.
485:, meaning "form". The meaning can thus be interpreted as "milk that solidified and took a form". The word formation is thus similar to that of the
1874:
67:
978:
Some or most of the whey is removed to standardize the quark to the desired thickness. Traditionally, this is done by hanging the cheese in a
885:
In
Germany, it is continuously stirred to prevent hardening, resulting in a thick, creamy texture. According to German regulations on cheese (
3626:
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Jelen, P.; A. Renz-Schauen (1989). "Quark manufacturing innovations and their effect on quality, nutritive value and consumer acceptance".
1893:
918:. Quark with higher fat content is made by adding cream after cooling. It has a smooth and creamy texture, and is slightly sweet (unlike
3536:
234:
and quark is often not considered cheese at all, while in
Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the
2064:
In the United
Kingdom, fat-free quark is produced by several independent manufacturers based throughout the country. All the big four
1900:
188:, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.
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offered at many fast-food restaurants. It is also commonly used as the base for making Easter cakes. It is mixed with eggs, sugar,
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as the main ingredient, but cream can be added later to adjust fat content. The lactic acid bacteria are introduced in the form of
114:
86:
1907:
1775:
1745:
716:
denotes the creamy variety similar to the German types of quark. The firmer version which was introduced to Israel during the
1878:
1069:("creamy quark", 40% fat in dry mass) with added cream. Similar gradations in fat content are also common in Eastern Europe.
71:
2021:(Eastern Ontario) also produces Quark. Also available in Canada is the very similar Dry Curd Cottage Cheese manufactured by
93:
1889:
1241:, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of baking powder leavened
3445:
3680:
1622:
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to firm up. They may be made with quark or with the yogurt-like quark that is common in the
Netherlands (see above).
100:
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1863:
60:
3704:
3565:
Ortodoksisen paaston ja pääsiäisen ruokakulttuuri Raja-Karjalassa syntyneiden keskuudessa ja
Valamon luostarissa.
2450:", Schuster-Sewc, HEW (Historisch-etymologisches Wörterbuch der ober- und niedersorbischen Sprache) 20:1563, etc.
82:
3653:
2930:
2364:
1054:
Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts.
2010:
1001:
In the
Netherlands, many products labelled "kwark" are not based on quark as described in this article (fresh
1829:
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1914:
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2157:
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2061:. It is available in 350 g pots and available online and in speciality stores such as Moore Wilsons.
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392:
383:
340:
379:
3177:
2006:
populations. Elli Quark, a
Californian manufacturer of quark, offers soft quark in different flavors.
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is distinguished from quark by having an added layer of cream sandwiched between two layers of quark.
2714:"Note d'information accompagnant le décret n°2007-628 relatif aux fromages et spécialités fromagères"
2047:
839:
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1803:
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Quark may be flavored with herbs, spices, or fruit. In general, the dry mass of quark has 1% to 40%
770:
656:
456:
438:
2771:
2697:
Die deutsche
Sprache in dem Herzogthume Posen und einem Theile des angrenzenden Königreiches Polen
1291:
2018:
780:
544:
528:
235:
107:
3298:"Käsekuchen (Classic Quark Cheesecake); Quarkkuchen mit Mandarinen (Mandarin Orange Cheesecake)"
1717:
1709:
1057:
In Germany, quark is sold in cubic plastic tubs and usually comes in three different varieties,
591:
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3593:
3332:
3305:
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2014:
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146:
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2075:) is commonly available in supermarkets, both in plain and flavored forms. It is produced by
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2022:
1983:
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672:
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is distinguished from cheeses, and classified as a separate type of dairy product. Typical
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378:), with usage in German documented since the 14th century, is thought to derive from a
347:
219:
208:
204:
3648:
2759:, vol. 1: General Aspects (3rd ed.), Elsevier Academic Press, pp. 1–2,
1275:
3699:
3693:
3515:
3231:
Pokrovskiy, A. A. (А. А. Покровский); Samsonov, M. A. (М. А. Самсонов), eds. (1981).
3137:
Fox, Patrick F; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2017),
2882:
Fox, Patrick F; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2000),
2397:
2084:
2035:
1999:
1995:
1991:
1958:
1766:
1186:
1063:(skimmed quark, <10% fat by dry mass.), "regular" quark (20% fat in dry mass) and
879:
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254:
223:
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162:
38:
850:
have also been in use, both at the home consumption level and the industrial level.
3162:
2167:
2003:
1221:
1198:
1185:
in Dutch, usually have a cookie crumb crust, and the quark is typically mixed with
712:
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336:
231:
178:
3550:
1953:
3326:
2970:
Fox, Patrick F; Uniacke-Lowe, T.; McSweeney, Paul L. H.; O'Mahony, J. A. (2015),
2808:
2752:
2599:
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and mashed potatoes are different fillings which are usually not mixed together.
1280:. Kräuterquark is commonly eaten with boiled potatoes and has some similarity to
1095:
3293:
2120:
2054:
1852:
1317:
1305:
987:
865:
854:
835:
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679:), as opposed to any rennet-set "yellow cheese". Another French name for it is
564:
371:
332:
298:
294:
49:
31:
3621:, vol. 2: Major Cheese Groups (2nd ed.), Springer, pp. 363–420,
2466:
Das Digitale Wörterbuch der deutschen Sprache (DWDS), Etymologisches Wörterbuch
2050:. It is also sometimes available from supermarkets labelled as quark or quarg.
1331:
1089:
3449:
2676:
Europäischer Sprach-Schatz – oder ... Wörterbuch ... in drei Theile verfasset.
2595:
2110:
1835:
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1125:
1045:
1040:
991:
919:
898:
736:
3677:
3537:"Kuluttaja: Proteiinirahkojen todellinen koostumus yllättää – katso vertailu"
2785:
2662:
1978:
Although common in continental Europe, manufacturing of quark is rare in the
1197:. These cakes do not require baking or frying, but instead are placed in the
1181:
In neighboring Netherlands there is a different variant; these cakes, called
17:
3109:
Farkye, Nana Y.; Vedamuthu, Ebenezer R. (2005), Robinson, Richard K. (ed.),
2931:"Lactose absorption by postweaning rats from Yoghurt, Quark, and Quark whey"
2096:
2043:
2017:, plant of Calgary-based Foothills Creamery. Glengarry Fine Cheesemaking in
1735:
1587:
1569:
950:
861:
857:
595:
302:
3202:
2639:
Scholastic etymological dictionary of the Russian language. Origin of words
2095:. It is often used as a dessert when mixed with berries and whipped cream.
1815:
1172:
in Switzerland may be equivalent, though this has also been described as a
2956:
2275:
1465:
1107:
in some parts of the world, these foods mostly come with fruit flavoring (
1078:
is often used for baking or is eaten as breakfast with a side of fruit or
2730:
2632:
Shkol'nyy etimologicheskiy slovar' russkogo yazyka. Proiskhozhdeniye slov
2147:
1979:
1789:
1586:(small curd cheese) is made of small sweetened blocks of quark dipped in
1443:
1281:
1234:
1190:
915:
740:
230:. In Germany, quark and cottage cheese are considered different types of
3396:
2890:, vol. 1: General Aspects (1st ed.), Aspen, pp. 379–380,
2009:
In Canada, the firmer East European variety of quark is manufactured by
1578:, a crusted sheet cake baked with or without raisins. A sweetened treat
1568:
In Latvia, quark is eaten savory mixed with sour cream and scallions on
908:
Basic quark contains about 0.2% fat; this basic quark or skimmed quark (
3115:
Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products
2630:
Shansky, N. M. (Н. М. Шанский); Bobrova, T. A. (Т. А. Боброва) (2004),
2092:
2076:
1987:
1881: in this section. Unsourced material may be challenged and removed.
1631:
1611:
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1429:
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902:
843:
314:
258:
166:
3302:
Classic German Baking: The Very Best Recipes for Traditional Favorites
3044:. Blackie Academic & Professional (Thomson Science). p. 148.
2114:
1964:
3251:
3249:
2446:"Quark", Philippa, EWN (Etymlogisch woordenboek van het Nederlands) "
1970:
1672:
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1605:
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1530:
1524:
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1457:
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1321:
1271:
1263:
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but is slightly drier, resulting in a somewhat crumbly texture (like
875:
847:
722:
432:
290:
278:
185:
3092:
3090:
2302:
2300:
2298:
2296:
2294:
2046:, Ukrainian traditional quark is produced by Blue Bay Cheese in the
74: in this lead. Unsourced material may be challenged and removed.
2635:Школьный этимологический словарь русского языка. Происхождение слов
1339:
2088:
2080:
1963:
1952:
1795:
1760:
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1514:
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1338:
1330:
1309:
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1238:
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964:
963:
818:
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286:
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145:
3071:
Diätkatalog: Diätspeisepläne, Indikation und klinische Grundlagen
1998:" which is available in a variety of metropolitan locations with
1088:
also forms the basis of a large number of quark desserts (called
3373:
3210:
2396:(24., durchgesehene und erweiterte Auflage (bearbeitet von
2068:
sell their own branded quark, as well as other brands of quark.
720:
by immigrants from the former Soviet Union is differentiated as
568:
266:
174:
3424:
2469:
1846:
938:
346:
Although quark is sometimes referred to loosely as a type of "
43:
3495:
2400:) ed.). Berlin/New York: Walter de Gruyter. p. 605.
2373:
Grammatisch-kritisches Wörterbuches der Hochdeutschen Mundart
1210:
is commonly used in baking for desserts like above-mentioned
480:
465:
1572:
or with potatoes. In desserts, quark is commonly baked into
611:
In several languages quark is also known as "white cheese" (
37:"Kwark" redirects here. For the fictional TV character, see
1533:
and nuts and dried into a solid pyramid-shaped mass called
871:
3473:. Vermont Butter and Cheese Company Store. Archived from
3666:
Konditoreja un deserti - recepšu kolekcijas, Receptes.lv
3590:
Modernization of Traditional Food Processes and Products
2547:
Durchs wilde Wortistan: unterwegs in der Welt der Wörter
2057:, European traditional Kwark is produced by Karikaas in
447:
2384:
2382:
1781:
1752:
1560:
1544:
1522:
1476:
1455:
1449:
1441:
1414:
is mixed with mashed potatoes to produce a filling for
1400:
1384:
790:
245:
30:"Curd cheese" redirects here. Not to be confused with
3221:
is defined separately from the standards for cheeses.
2854:. Springer Science & Business Media. p. 94.
2013:; a softer German-style quark is manufactured in the
1787:
1758:
1733:
1654:
1550:
1534:
1512:
1390:
1343:
474:
459:
430:
289:, but while these products are obtained by straining
3654:
Easter Molded Cheese Dessert Recipe - Paska / Paskha
1032:
usually contain 65–80% water out of the total mass.
805:(thick milk). Among the Albanians quark is known as
650:
3255:
3096:
2306:
693:must contain live cultures when sold, whereas with
518:
395:
386:
3613:Guinee, T.; Pudjya, P. D.; Farkyhe, N. Y. (2012),
1009:-like product made using yogurt bacteria (such as
914:) must under German law have less than 10% fat by
689:is defined by French legislation: a product named
2781:
2779:
2577:Etymologisches wörterbuch der slavischen sprachen
1616:filled with quark and garnished with blackberries
3242:] (in Russian). Moscow: Medicina publishers.
2419:
2417:
1470:
1117:and are often also simply referred to as quark.
774:
441:
2394:Etymologisches Wörterbuch der deutschen Sprache
2331:Etymologisches Wörterbuch der deutschen Sprache
1715:
1637:
784:
239:
3421:"Milton Creamery Quark available in Minnesota"
1335:Boiled potatoes with quark and herbs (Germany)
1233:Quark is also often used as an ingredient for
957:could be encouraged with the addition of some
874:of 4.6. At this point, the acidity causes the
806:
764:
507:The Slavic words may also be cognate with the
3586:"3. Quark: A Traditional German Fresh Cheese"
3446:"Appel Farms Traditional Quark (Green Label)"
1579:
1573:
800:
754:
424:
150:German skimmed milk quark with creamy texture
8:
3397:Quark (Vermont Butter & Cheese Creamery)
2615:Russisches etymologisches Wörterbuch. Winter
2611:] (in Russian). Vol. 4. p. 31.
2443:
1982:. A few dairies manufacture it, such as the
1813:
1675:
1629:
1609:
1549:. The mass can also be fried, then known as
1482:
1475:with quark filling are similar to Ukrainian
1433:
1423:
1415:
1409:
1378:
1366:
1295:
1246:
1225:
1211:
1205:
1173:
1167:
1161:
1155:
1149:
1135:
1129:
1108:
1083:
1073:
1064:
1058:
929:
923:
909:
892:
886:
730:
702:
630:
583:
577:
538:
404:
250:is a general term for any cheese or quark).
3619:Cheese: Chemistry, Physics and Microbiology
3068:Daweke, H.; Haase, J.; Irmsche, K. (2013),
3006:"Guide to German Cheese and Dairy Products"
2888:Cheese: Chemistry, Physics and Microbiology
2757:Cheese: Chemistry, Physics and Microbiology
2609:Etymological dictionary of Russian language
2317:
2315:
1372:
1017:) in a quicker process using a centrifuge.
744:
558:
512:
3304:. Ten Speed Press. pp. 48–49, 52–53.
3172:
3170:
2503:
2501:
2204:40% FDM is also referred to as "full fat".
2195:20% FDM is also referred to as "half fat".
3063:
3061:
2946:
2841:
2839:
2837:
2835:
2833:
2831:
2829:
2590:
2588:
2586:
2539:
2537:
2460:
2458:
2456:
1990:, and some specialty retailers carry it.
1941:Learn how and when to remove this message
1308:and potatoes is the national dish of the
1140:contains a filling of topfen and raisins.
928:(layer cheese) is often used for baking.
838:mainly relies on the acidity produced by
134:Learn how and when to remove this message
3649:Recipe for homemade Quark without rennet
3644:Instruction on how to make Quark at home
3031:
3029:
3027:
2802:
2800:
2601:Etimologicheskiy slovar' russkogo yazyka
2550:(in German). Cosmos-Verlag. p. 88.
1994:manufactures a product under the title "
1869:Relevant discussion may be found on the
1440:("lazy pierogi"). Ukrainian recipes for
1020:Under Russian governmental regulations,
685:(fresh cheese), where the difference to
191:Quark is traditional in the cuisines of
184:. Traditional quark can be made without
173:cultures, and strained once the desired
3143:(2nd ed.), Springer, p. 571,
2976:(2nd ed.), Springer, p. 148,
2485:Niederlausitzsche Wendische Grammatica.
2241:
2239:
2237:
2235:
2231:
2179:
1592:
1160:in Germany. Quark cheesecake is called
214:Dictionaries sometimes translate it as
203:-speaking countries as well as amongst
3584:Drusch, S.; Einhorn-Stoll, U. (2016),
3117:, John Wiley & Sons, p. 484,
3074:, Springer-Verlag, pp. 215, 225,
2746:
2744:
2604:Этимологический словарь русского языка
2427:The Germanic loanwords in Proto-Slavic
1144:One common use for quark is in making
823:Traditional preparation of quark in a
331:. However, this could also have meant
3678:Making Quark at home using buttermilk
3000:
2998:
2996:
2994:
2992:
1974:, a firmer and drier variety of quark
1262:In Germany, quark mixed with chopped
177:is achieved. It can be classified as
7:
1890:"Quark" brands around the world
1879:adding citations to reliable sources
1365:etc.) in Slavic regions include the
534:Cognates also occur in Scandinavia (
72:adding citations to reliable sources
3615:"Fresh Acid-Cured Cheese Varieties"
3256:Guinee, Pudjya & Farkyhe (2012)
3038:"4 Cultured Milk and Fresh Cheeses"
2307:Guinee, Pudjya & Farkyhe (2012)
853:Manufacture of quark normally uses
640:
470:) is supposed to be related to the
3163:The Dutch Table: How to make quark
2813:, American Elsevier, p. 756,
2333:. Walter de Gruyter. p. 574.
2254:. Hoboken: John Wiley & Sons.
25:
3097:Drusch & Einhorn-Stoll (2016)
2948:10.3168/jds.S0022-0302(91)78311-2
2025:. Quark may also be available as
1493:In Russia, Ukraine, and Belarus,
1389:in Ukraine) and cheese pancakes (
1324:. Quark also has been used among
1121:Dishes in Germanic-speaking areas
697:fermentation has been halted. In
420:. The word is also cognate with
265:"recooked") is made from scalded
3448:. GermanDeli.com. Archived from
3331:. Schlütersche. pp. 79–80.
3217:; in Russian). The standard for
2973:Dairy Chemistry and Biochemistry
2719:. Ministère de l'économie. 2008.
2695:Christian Samuel Theodor Bernd.
2153:List of ancient dishes and foods
2127:
2113:
1851:
1828:
1802:
1774:
1744:
1726:
1708:
1690:
1665:
1646:
1621:
1598:
48:
2508:Imholtz, August A. Jr. (1977).
2424:Pronk-Tiethoff, Saskia (2013).
1862:needs additional citations for
1843:Availability in other countries
1359:Desserts using quarks (Russian
1178:that combines quark and cream.
1113:, fruit quark), sometimes with
313:Quark is possibly described by
269:. Quark is somewhat similar to
59:needs additional citations for
3140:Fundamentals of Cheese Science
3111:"Microbiology of Soft Cheeses"
994:and later formed into blocks.
982:bag or a loosely woven cotton
974:in the traditional wedge shape
878:proteins in the milk to begin
297:bacteria), quark is made from
257:. It is distinct from Italian
1:
3353:"The Dutch Table: Kwarktaart"
2810:Cheese: Manufacturing methods
2277:De origine et situ Germanorum
1300:with linseed oil and potatoes
1251:("quark oil dough"), used in
523:). A cognate term for quark,
3592:, Springer, pp. 21–30,
3042:Technology of Dairy Products
2807:Davis, John Gilbert (1965),
165:made from milk. The milk is
3205:Творог. Технические условия
2929:Shah, N.; P. Jelen (1991).
2770:. Also 2nd edition (1993),
2731:"Die besten Topfen Rezepte"
2699:. Bonn, 1820, p. 227,
2483:Johann Gottlieb Hauptmann.
2252:Encyclopedia of Jewish Food
1788:
1782:
1759:
1753:
1734:
1655:
1561:
1551:
1545:
1535:
1523:
1513:
1477:
1456:
1450:
1442:
1401:
1391:
1385:
1355:Slavic and Baltic countries
1344:
922:). A firmer version called
791:
651:
576:Other German forms include
519:
481:
466:
448:
431:
253:Quark is similar to French
246:
3726:
3233:Spravochnik po diyetologii
2641:], Moscow: Drofa Дрофа
2613:; Vasmer, Max (1953-1958)
2544:Schmid, Christian (2004).
2510:"Charmed and Other Quarks"
2444:Kluge & Seebold (2002)
1957:Farmer cheese produced by
1011:Streptococcus thermophilus
945:(80% of which is casein),
846:. But moderate amounts of
83:"Quark" dairy product
36:
29:
3184:. 15 February 2018. NPO 3
3182:Keuringsdienst van Waarde
2571:Miklosich, Franz (1886).
2375:(in German). p. 881.
2365:Adelung, Johann Christoph
1508:
1504:
1500:
1432:-shaped dumplings called
1015:Lactobacillus acidophilus
830:Quark is a member of the
513:
327:("thick milk"), eaten by
240:
3710:Fermented dairy products
3236:Справочник по диетологии
3235:
3209:(Russian state standard
2935:Journal of Dairy Science
2884:"1. Cheese: An Overview"
2753:"1. Cheese: An Overview"
2634:
2603:
2103:, which is a quark pie.
1405:in Russia and Ukraine).
783:it is frequently called
281:, and the Central Asian
273:such as the South Asian
2751:Fox, Patrick F (2004),
2083:and is also sold under
1794:stuffed with quark and
1005:), but instead a thick
701:, it is usually called
569:
554:) and the Netherlands (
503:More cognates and forms
396:
387:
375:
367:
3325:Rönner, Josef (2006).
3272:. Beltz. p. 156.
3268:Grell, Monika (1999).
3215:Tvorog. Specifications
2852:Food Industries Manual
2846:Ranken, M. D. (2012).
2663:Greek names for cheese
2579:. Wien: W. Braumüller.
2430:. Rodopi. p. 71.
2158:List of German cheeses
2066:supermarkets in the UK
2031:pressed cottage cheese
1975:
1961:
1814:
1716:
1703:with quark and raisins
1676:
1638:
1630:
1610:
1594:Dishes including quark
1580:
1574:
1490:
1483:
1471:
1434:
1424:
1416:
1410:
1379:
1373:
1367:
1351:
1336:
1316:and an iconic dish in
1301:
1296:
1247:
1226:
1212:
1206:
1174:
1168:
1162:
1156:
1150:
1141:
1136:
1130:
1109:
1100:when sold in German).
1084:
1074:
1065:
1059:
1051:
975:
941:; most of the rest is
930:
924:
910:
893:
887:
827:
807:
801:
785:
775:
765:
755:
745:
731:
703:
676:
668:
660:
631:
626:
616:
603:
584:
578:
559:
539:
475:
460:
442:
425:
405:
341:fermented milk product
151:
3036:Staff, M. C. (1998).
2792:regulations on cheese
2737:(in Austrian German).
2011:Liberté Natural Foods
1967:
1956:
1836:Quark chocolate snack
1468:
1428:is also used to make
1342:
1334:
1294:
1255:as an alternative to
1128:
1043:
967:
822:
729:In Austria, the name
602:, "white curd cheese"
594:
335:or any other kind of
293:(milk fermented with
149:
3577:General bibliography
3471:"Cows' Milk Cheeses"
3374:"Quark - Cheese.com"
3328:Backen mit Trennkost
2048:Mornington Peninsula
2002:, as well as former
1875:improve this article
1575:biezpiena plātsmaize
1222:Topfen-Palatschinken
891:), "fresh cheeses" (
840:lactic acid bacteria
600:baltas varškės sūris
382:equivalent, such as
171:lactic acid bacteria
169:, usually by adding
68:improve this article
3203:ГОСТ Р 52096-2003.
3012:. 30 September 2015
2246:Marks, Gil (2010).
2099:have a dish called
2071:In Finland, quark (
1377:in Czech Republic,
749:(runny cheese). In
718:Aliyah of the 1990s
457:Old Church Slavonic
368:quarc, twarc, zwarg
161:is a type of fresh
3683:2017-03-06 at the
3671:2014-04-24 at the
3659:2017-02-15 at the
3567:Savonia AMK 2004.
3539:. 29 October 2014.
3518:. Western Creamery
3402:2011-01-25 at the
3270:Unterrichtsrezepte
3240:Dietology Handbook
2681:"Quarg", Quark-Käs
2464:Wolfgang Pfeifer.
2284:2012-02-25 at the
1976:
1962:
1491:
1352:
1337:
1302:
1284:which is based on
1266:and herbs such as
1142:
1052:
976:
828:
779:(curd cheese), in
604:
364:Middle High German
152:
3628:978-1-4615-2648-3
3608:978-1-4899-7671-0
3516:"Baker's special"
3338:978-3-89994-056-5
3279:978-3-407-22008-0
3150:978-1-4899-7681-9
3124:978-0-4712-2756-4
3081:978-3-6429-6537-1
2983:978-3-3191-4892-2
2897:978-0-8342-1260-2
2871:978-1-4615-2099-3
2766:978-0-08-050093-5
2392:(2002). "Quark".
2261:978-0-470-39130-3
2174:Explanatory notes
2015:Didsbury, Alberta
1951:
1950:
1943:
1925:
1765:) with quark and
1582:biezpiena sieriņš
1230:-filled crèpes).
1094:when homemade or
769:(foamy milk), in
753:, it is known as
649:
585:Quargel (Quärgel)
511:name for cheese,
261:because ricotta (
144:
143:
136:
118:
16:(Redirected from
3717:
3705:Acid-set cheeses
3631:
3602:
3571:
3563:Nevavesi, Heli.
3561:
3555:
3554:
3547:
3541:
3540:
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3527:
3526:
3524:
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3506:
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3486:
3485:
3483:
3482:
3467:
3461:
3460:
3458:
3457:
3442:
3436:
3435:
3433:
3432:
3423:. Archived from
3417:
3411:
3394:
3388:
3387:
3385:
3384:
3370:
3364:
3363:
3361:
3359:
3349:
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3022:
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3019:
3017:
3002:
2987:
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2967:
2961:
2960:
2950:
2941:(5): 1512–1520.
2926:
2920:
2919:
2907:
2901:
2900:
2879:
2873:
2865:
2843:
2824:
2823:
2804:
2795:
2783:
2774:
2769:
2748:
2739:
2738:
2727:
2721:
2720:
2718:
2710:
2704:
2693:
2687:
2686:
2683:
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2592:
2581:
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2541:
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2531:
2505:
2496:
2494:
2481:
2475:
2474:
2462:
2451:
2441:
2421:
2412:
2411:
2401:
2390:Kluge, Friedrich
2386:
2377:
2376:
2361:
2355:
2354:
2344:
2323:Kluge, Friedrich
2319:
2310:
2304:
2289:
2272:
2266:
2265:
2243:
2215:
2211:
2205:
2202:
2196:
2193:
2187:
2184:
2137:
2132:
2131:
2130:
2123:
2118:
2117:
2059:North Canterbury
1984:Vermont Creamery
1946:
1939:
1935:
1932:
1926:
1924:
1883:
1855:
1847:
1832:
1820:
1806:
1793:
1785:
1778:
1764:
1756:
1748:
1739:
1730:
1721:
1712:
1694:
1682:served with hot
1681:
1669:
1660:
1650:
1641:
1635:
1625:
1615:
1602:
1585:
1577:
1564:
1556:
1548:
1540:
1528:
1518:
1510:
1506:
1502:
1488:
1480:
1474:
1461:
1454:are similar but
1453:
1447:
1439:
1427:
1421:
1413:
1404:
1396:
1388:
1382:
1376:
1370:
1349:
1299:
1250:
1229:
1215:
1209:
1177:
1171:
1166:in Austria. The
1165:
1159:
1153:
1139:
1133:
1112:
1087:
1077:
1068:
1062:
933:
927:
913:
896:
890:
810:
804:
794:
788:
778:
768:
758:
748:
739:) is common. In
734:
706:
654:
644:
642:
634:
598:stamp depicting
587:
581:
572:
562:
542:
522:
516:
515:
484:
478:
469:
463:
451:
445:
436:
428:
408:
399:
390:
329:Germanic peoples
249:
243:
242:
139:
132:
128:
125:
119:
117:
76:
52:
44:
21:
3725:
3724:
3720:
3719:
3718:
3716:
3715:
3714:
3690:
3689:
3685:Wayback Machine
3673:Wayback Machine
3661:Wayback Machine
3640:
3635:
3629:
3612:
3600:
3583:
3579:
3574:
3562:
3558:
3553:. 20 July 2005.
3549:
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3455:
3453:
3444:
3443:
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3430:
3428:
3419:
3418:
3414:
3404:Wayback Machine
3395:
3391:
3382:
3380:
3372:
3371:
3367:
3357:
3355:
3351:
3350:
3346:
3339:
3324:
3323:
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3292:
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3254:
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3201:
3197:
3187:
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3168:
3161:
3157:
3151:
3136:
3135:
3131:
3125:
3108:
3107:
3103:
3095:
3088:
3082:
3067:
3066:
3059:
3052:
3035:
3034:
3025:
3015:
3013:
3010:Germanfoods.org
3004:
3003:
2990:
2984:
2969:
2968:
2964:
2928:
2927:
2923:
2912:Food Technology
2909:
2908:
2904:
2898:
2881:
2880:
2876:
2862:
2845:
2844:
2827:
2821:
2806:
2805:
2798:
2784:
2777:
2767:
2750:
2749:
2742:
2729:
2728:
2724:
2716:
2712:
2711:
2707:
2694:
2690:
2684:
2679:
2678:Leipzig, 1711.
2674:Johann Rädeln.
2673:
2669:
2661:
2657:
2650:
2636:
2629:
2628:
2624:
2618:
2605:
2594:
2593:
2584:
2570:
2569:
2565:
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2543:
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2535:
2528:
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2506:
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2492:
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2472:
2463:
2454:
2438:
2423:
2422:
2415:
2409:
2388:
2387:
2380:
2369:"Der Quargkäse"
2363:
2362:
2358:
2352:
2341:
2321:
2320:
2313:
2305:
2292:
2286:Wayback Machine
2273:
2269:
2262:
2248:"Gevina Levana"
2245:
2244:
2233:
2229:
2224:
2219:
2218:
2212:
2208:
2203:
2199:
2194:
2190:
2185:
2181:
2176:
2163:List of cheeses
2133:
2128:
2126:
2119:
2112:
2109:
1947:
1936:
1930:
1927:
1884:
1882:
1868:
1856:
1845:
1838:
1833:
1824:
1807:
1798:
1779:
1770:
1749:
1740:
1731:
1722:
1713:
1704:
1695:
1686:
1670:
1661:
1651:
1642:
1626:
1617:
1603:
1451:linyvi varenyky
1383:in Poland, and
1357:
1123:
1050:made with quark
1038:
1003:acid-set cheese
842:feeding on the
832:acid-set cheese
817:
743:, it is called
609:
505:
472:Church Slavonic
356:
311:
301:fermented with
182:acid-set cheese
140:
129:
123:
120:
77:
75:
65:
53:
42:
35:
28:
27:Acid-set cheese
23:
22:
15:
12:
11:
5:
3723:
3721:
3713:
3712:
3707:
3702:
3692:
3691:
3688:
3687:
3675:
3663:
3651:
3646:
3639:
3638:External links
3636:
3634:
3633:
3627:
3610:
3598:
3580:
3578:
3575:
3573:
3572:
3556:
3542:
3528:
3507:
3487:
3462:
3437:
3412:
3389:
3378:www.cheese.com
3365:
3344:
3337:
3317:
3310:
3285:
3278:
3260:
3258:, p. 407.
3245:
3223:
3213:R 52096-2003.
3195:
3166:
3155:
3149:
3129:
3123:
3101:
3086:
3080:
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3050:
3023:
2988:
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2896:
2874:
2860:
2825:
2819:
2796:
2775:
2765:
2740:
2722:
2705:
2688:
2667:
2655:
2622:
2617:, Heidelberg.
2582:
2563:
2556:
2533:
2526:
2497:
2487:Lübben, 1761.
2476:
2452:
2436:
2413:
2378:
2356:
2339:
2311:
2309:, p. 406.
2290:
2267:
2260:
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2197:
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2177:
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2171:
2170:
2165:
2160:
2155:
2150:
2145:
2143:Clabber (food)
2139:
2138:
2135:Germany portal
2124:
2108:
2105:
2085:private labels
1949:
1948:
1873:. Please help
1859:
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1840:
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1645:
1643:
1627:
1620:
1618:
1604:
1597:
1595:
1436:leniwe pierogi
1356:
1353:
1326:Ashkenazi Jews
1253:German cuisine
1122:
1119:
1037:
1034:
888:Käseverordnung
816:
813:
608:
605:
504:
501:
355:
352:
348:cottage cheese
310:
307:
271:yogurt cheeses
220:cottage cheese
209:Turkic peoples
205:Ashkenazi Jews
142:
141:
56:
54:
47:
26:
24:
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3599:9781489976710
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3552:
3546:
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3529:
3517:
3511:
3508:
3497:
3491:
3488:
3477:on 2008-04-11
3476:
3472:
3466:
3463:
3452:on 2008-09-20
3451:
3447:
3441:
3438:
3427:on 2011-11-17
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3405:
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3321:
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3311:9781607748250
3307:
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3099:, p. 24.
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2863:
2861:9781461520993
2857:
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2830:
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2822:
2820:9780443010675
2816:
2812:
2811:
2803:
2801:
2797:
2794:; in German).
2793:
2789:
2788:
2787:Käseverordung
2782:
2780:
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2773:
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2557:9783305004065
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2480:
2477:
2471:
2467:
2461:
2459:
2457:
2453:
2449:
2445:
2439:
2437:9789401209847
2433:
2429:
2428:
2420:
2418:
2414:
2408:
2407:3-11-017473-1
2404:
2399:
2398:Elmar Seebold
2395:
2391:
2385:
2383:
2379:
2374:
2370:
2366:
2360:
2357:
2351:
2350:3-11-084503-2
2347:
2342:
2340:9783110845037
2336:
2332:
2328:
2324:
2318:
2316:
2312:
2308:
2303:
2301:
2299:
2297:
2295:
2291:
2287:
2283:
2280:
2278:
2271:
2268:
2263:
2257:
2253:
2249:
2242:
2240:
2238:
2236:
2232:
2226:
2221:
2210:
2207:
2201:
2198:
2192:
2189:
2183:
2180:
2173:
2169:
2166:
2164:
2161:
2159:
2156:
2154:
2151:
2149:
2146:
2144:
2141:
2140:
2136:
2125:
2122:
2116:
2111:
2106:
2104:
2102:
2101:piimäpiirakka
2098:
2094:
2090:
2086:
2082:
2078:
2074:
2069:
2067:
2062:
2060:
2056:
2051:
2049:
2045:
2040:
2038:
2037:
2036:fromage frais
2032:
2028:
2027:baking cheese
2024:
2020:
2016:
2012:
2007:
2005:
2001:
1997:
1996:farmer cheese
1993:
1992:Lifeway Foods
1989:
1985:
1981:
1973:
1972:
1966:
1960:
1959:Lifeway Foods
1955:
1945:
1942:
1934:
1923:
1920:
1916:
1913:
1909:
1906:
1902:
1899:
1895:
1892: –
1891:
1887:
1886:Find sources:
1880:
1876:
1872:
1866:
1865:
1860:This section
1858:
1854:
1849:
1848:
1842:
1837:
1831:
1826:
1823:
1819:
1817:
1812:
1805:
1800:
1797:
1792:
1791:
1784:
1777:
1772:
1768:
1763:
1762:
1755:
1747:
1742:
1738:
1737:
1729:
1724:
1720:
1719:
1711:
1706:
1702:
1701:
1693:
1688:
1685:
1684:sour cherries
1680:
1679:
1678:Quarkkäulchen
1674:
1668:
1663:
1659:
1658:
1649:
1644:
1640:
1634:
1633:
1624:
1619:
1614:
1613:
1607:
1601:
1596:
1593:
1591:
1589:
1584:
1583:
1576:
1571:
1566:
1563:
1559:
1555:
1554:
1547:
1543:
1539:
1538:
1532:
1527:
1526:
1521:
1517:
1516:
1507:, Ukrainian:
1499:(Belarusian:
1498:
1497:
1487:
1486:
1479:
1473:
1467:
1463:
1460:
1459:
1452:
1446:
1445:
1438:
1437:
1431:
1426:
1420:
1419:
1412:
1406:
1403:
1399:
1395:
1394:
1387:
1381:
1375:
1371:in Slovakia,
1369:
1364:
1363:
1354:
1348:
1347:
1341:
1333:
1329:
1327:
1323:
1320:and parts of
1319:
1315:
1311:
1307:
1298:
1293:
1289:
1287:
1283:
1279:
1278:
1273:
1269:
1265:
1260:
1258:
1254:
1249:
1244:
1240:
1236:
1231:
1228:
1223:
1219:
1218:Topfenstrudel
1214:
1208:
1202:
1200:
1196:
1192:
1188:
1187:whipped cream
1184:
1179:
1176:
1170:
1164:
1158:
1152:
1147:
1138:
1132:
1131:Topfenstrudel
1127:
1120:
1118:
1116:
1111:
1106:
1101:
1099:
1098:
1093:
1092:
1086:
1081:
1076:
1070:
1067:
1061:
1055:
1049:
1048:
1042:
1035:
1033:
1031:
1030:
1025:
1024:
1018:
1016:
1012:
1008:
1004:
999:
995:
993:
989:
985:
981:
973:
972:
966:
962:
960:
954:
952:
948:
944:
940:
935:
932:
926:
921:
917:
912:
906:
904:
900:
895:
889:
883:
881:
880:precipitating
877:
873:
868:
867:
863:
859:
856:
851:
849:
845:
841:
837:
834:group, whose
833:
826:
821:
814:
812:
809:
803:
798:
793:
787:
782:
777:
776:varškės sūris
772:
767:
762:
757:
752:
747:
742:
738:
733:
727:
725:
724:
719:
715:
714:
713:gevina levana
708:
705:
700:
696:
695:fromage blanc
692:
691:fromage frais
688:
687:fromage blanc
684:
683:
682:fromage frais
678:
674:
670:
666:
662:
658:
653:
652:gevina levana
647:
638:
633:
628:
624:
620:
619:
618:fromage blanc
614:
606:
601:
597:
593:
589:
586:
580:
574:
571:
566:
561:
557:
553:
550:
546:
541:
537:
532:
530:
527:, is used in
526:
521:
510:
502:
500:
498:
495:
491:
488:
483:
477:
473:
468:
462:
458:
455:The original
453:
450:
444:
440:
435:
434:
427:
423:
419:
416:
412:
407:
403:
398:
394:
393:Upper Sorbian
389:
385:
384:Lower Sorbian
381:
377:
373:
369:
365:
361:
353:
351:
349:
344:
342:
338:
334:
330:
326:
325:lac concretum
322:
321:
316:
308:
306:
304:
300:
296:
292:
288:
284:
280:
277:, the Arabic
276:
272:
268:
264:
260:
256:
255:fromage blanc
251:
248:
237:
233:
229:
225:
224:farmer cheese
221:
217:
212:
210:
206:
202:
198:
194:
189:
187:
183:
180:
176:
172:
168:
164:
163:dairy product
160:
156:
148:
138:
135:
127:
116:
113:
109:
106:
102:
99:
95:
92:
88:
85: –
84:
80:
79:Find sources:
73:
69:
63:
62:
55:
51:
46:
45:
40:
39:Tita Tovenaar
33:
19:
18:Tvaroh cheese
3618:
3589:
3564:
3559:
3551:"Marjarahka"
3545:
3531:
3520:. Retrieved
3510:
3499:. Retrieved
3496:"Elli Quark"
3490:
3479:. Retrieved
3475:the original
3465:
3454:. Retrieved
3450:the original
3440:
3429:. Retrieved
3425:the original
3415:
3407:
3392:
3381:. Retrieved
3377:
3368:
3356:. Retrieved
3347:
3327:
3320:
3301:
3294:Weiss, Luisa
3288:
3269:
3263:
3239:
3232:
3226:
3218:
3214:
3204:
3198:
3186:. Retrieved
3181:
3158:
3139:
3132:
3114:
3104:
3070:
3041:
3014:. Retrieved
3009:
2972:
2965:
2938:
2934:
2924:
2915:
2911:
2905:
2887:
2877:
2851:
2809:
2791:
2786:
2756:
2734:
2725:
2708:
2703:(in German).
2701:Der Qua(o)rk
2696:
2691:
2675:
2670:
2658:
2651:(in Russian)
2638:
2631:
2625:
2614:
2608:
2600:
2576:
2566:
2546:
2517:
2513:
2484:
2479:
2465:
2447:
2426:
2393:
2372:
2359:
2330:
2276:
2270:
2251:
2209:
2200:
2191:
2182:
2168:Queso fresco
2100:
2072:
2070:
2063:
2052:
2041:
2034:
2030:
2026:
2008:
1977:
1969:
1937:
1928:
1918:
1911:
1904:
1897:
1885:
1864:verification
1861:
1821:
1810:
1809:Quark rings
1718:Túrós csusza
1698:
1567:
1557:
1541:
1519:
1494:
1492:
1407:
1397:
1360:
1358:
1350:with raisins
1303:
1277:Kräuterquark
1276:
1261:
1232:
1213:Topfenkuchen
1204:In Austria,
1203:
1199:refrigerator
1182:
1180:
1163:Topfenkuchen
1143:
1137:Quarkstrudel
1110:Früchtequark
1102:
1097:Quarkdessert
1096:
1090:
1071:
1056:
1053:
1046:
1027:
1021:
1019:
1014:
1010:
1000:
996:
977:
969:
955:
936:
907:
884:
864:
852:
829:
799:is known as
728:
721:
711:
709:
699:Swiss French
694:
690:
686:
680:
661:baltas sūris
610:
599:
575:
551:
533:
524:
506:
496:
489:
454:
417:
359:
357:
345:
337:fresh cheese
324:
318:
317:in his book
312:
274:
252:
232:fresh cheese
215:
213:
207:and various
190:
158:
154:
153:
130:
121:
111:
104:
97:
90:
78:
66:Please help
61:verification
58:
3016:13 February
2735:IchKoche.at
2685:(in German)
2619:(in German)
2596:Vasmer, Max
2493:(in German)
2473:(in German)
2410:(in German)
2353:(in German)
2121:Food portal
2055:New Zealand
1767:beet greens
1546:syrna paska
1503:, Russian:
1481:and Polish
1469:Lithuanian
1408:In Poland,
1368:tvarohovník
1318:Brandenburg
1306:linseed oil
1304:Quark with
1248:Quarkölteig
1157:Quarkkuchen
1091:Quarkspeise
1036:Common uses
988:cheesecloth
931:Schichtkäse
925:Schichtkäse
866:Lactococcus
855:pasteurized
836:coagulation
825:cheesecloth
759:, while in
710:In Israel,
621:, southern
607:Other names
565:Old English
380:West Slavic
372:Lower Saxon
333:soured milk
299:soured milk
295:thermophile
285:or Persian
216:curd cheese
32:cheese curd
3694:Categories
3522:2008-06-19
3501:2015-07-16
3481:2008-06-19
3456:2008-06-19
3431:2011-11-14
3383:2023-03-22
2520:(3): 148.
2288:, par. 23.
2279:(Germania)
2222:References
1931:March 2023
1901:newspapers
1274:is called
1235:sandwiches
1183:kwarktaart
1169:Quarktorte
1151:Käsekuchen
1146:cheesecake
1103:Much like
1085:Sahnequark
1075:Magerquark
1066:Sahnequark
1060:Magerquark
1047:Käsekuchen
992:centrifuge
920:sour cream
911:Magerquark
899:sour cream
894:Frischkäse
862:mesophilic
815:Production
795:), and in
771:Lithuanian
746:plattekaas
737:pot cheese
657:Lithuanian
641:גבינה לבנה
632:weißer Käs
596:Lithuanian
439:Belarusian
305:bacteria.
94:newspapers
57:This lead
2573:"tvarogŭ"
2442:, citing
2274:Tacitus:
2227:Citations
2097:Karelians
2044:Australia
2023:Dairyland
2019:Lancaster
1871:talk page
1736:Vatrushka
1612:naleśniki
1588:chocolate
1570:rye bread
1525:nalysnyky
1515:blinchiki
1472:virtiniai
1374:tvarožník
951:phosphate
858:skim milk
802:biezpiens
781:Ukrainian
669:biały ser
646:romanized
545:Norwegian
529:Hungarian
490:formaggio
358:The word
354:Etymology
303:mesophile
236:Ukrainian
3681:Archived
3669:Archived
3657:Archived
3400:Archived
3296:(2016).
2918:(3): 74.
2790:(German
2598:(1973).
2514:Verbatim
2491:, p. 73
2367:(1798).
2325:(1989).
2282:Archived
2148:Mizithra
2107:See also
1980:Americas
1968:Russian
1790:pirozhki
1783:Pyrizhky
1653:Russian
1639:varenyky
1606:Blintzes
1478:varenyky
1444:varenyky
1282:tzatziki
1191:gelatine
1105:yoghurts
916:dry mass
766:kohupiim
761:Estonian
741:Flanders
677:beli sir
627:Weißkäse
567:form is
320:Germania
275:chak(k)a
197:Germanic
175:curdling
124:May 2018
3408:Culture
3358:26 June
3188:26 June
3178:"Kwark"
2957:1908866
2848:"Quarg"
2327:"Quark"
2214:Sahne."
2093:S Group
1988:Vermont
1915:scholar
1769:filling
1697:Noodle
1636:/ lazy
1632:pierogi
1562:syrnyky
1553:syrniki
1531:raisins
1485:pierogi
1430:gnocchi
1418:pierogi
1402:syrnyky
1393:syrniki
1346:Syrniki
1314:Lusatia
1286:yoghurt
1268:parsley
1245:called
1148:called
1115:vanilla
1044:German
986:called
968:Polish
947:calcium
943:protein
903:ricotta
844:lactose
797:Latvian
751:Finnish
673:Serbian
648::
570:geþweor
563:). The
549:Swedish
497:fromage
487:Italian
467:tvarogъ
461:тварогъ
422:Russian
315:Tacitus
263:Italian
259:ricotta
108:scholar
3625:
3606:
3596:
3335:
3308:
3276:
3219:tvorog
3147:
3121:
3078:
3048:
2980:
2955:
2894:
2869:
2858:
2817:
2763:
2646:
2554:
2524:
2489:Twarog
2434:
2405:
2348:
2337:
2258:
2004:Soviet
2000:Jewish
1971:tvorog
1917:
1910:
1903:
1896:
1888:
1818:serowe
1816:Pączki
1657:paskha
1537:paskha
1505:творог
1501:тварог
1496:tvorog
1425:Twaróg
1411:twaróg
1386:syrnyk
1380:sernik
1362:tvorog
1322:Saxony
1272:chives
1264:onions
1239:salads
1227:Topfen
1207:Topfen
1193:, and
1080:muesli
1072:While
1029:tvorog
1023:tvorog
1007:yogurt
980:muslin
971:twaróg
959:rennet
949:, and
876:casein
848:rennet
732:Topfen
723:tvorog
665:Polish
637:Hebrew
623:German
613:French
582:, and
579:Quarck
536:Danish
494:French
449:tvaroh
443:тварог
437:) and
433:tvorog
426:творог
418:tvaroh
415:Slovak
406:twaróg
402:Polish
397:twaroh
388:twarog
362:(Late
291:yogurt
279:labneh
238:word "
228:junket
201:Slavic
193:Baltic
186:rennet
167:soured
110:
103:
96:
89:
81:
3238:[
2772:p. 22
2717:(PDF)
2637:[
2607:[
2470:Quark
2448:kvark
2089:Kesko
2081:Valio
2073:rahka
2033:, or
1922:JSTOR
1908:books
1796:herbs
1761:pirog
1754:pyrih
1751:Pie (
1700:kugel
1673:Saxon
1628:Lazy
1310:Sorbs
1297:Quark
1257:yeast
1243:dough
1195:sugar
1175:torte
984:gauze
808:gjizë
756:rahka
560:kwark
556:Dutch
552:kvarg
540:kvark
520:tūrós
514:τῡρός
509:Greek
476:творъ
411:Czech
376:dwarg
360:Quark
287:kashk
283:suzma
179:fresh
159:quarg
155:Quark
115:JSTOR
101:books
3700:Curd
3623:ISBN
3604:ISBN
3594:ISBN
3360:2022
3333:ISBN
3306:ISBN
3274:ISBN
3211:GOST
3190:2022
3145:ISBN
3119:ISBN
3076:ISBN
3046:ISBN
3018:2019
2978:ISBN
2953:PMID
2892:ISBN
2867:ISBN
2856:ISBN
2815:ISBN
2761:ISBN
2644:ISBN
2552:ISBN
2522:ISBN
2432:ISBN
2403:ISBN
2346:ISBN
2335:ISBN
2256:ISBN
2091:and
2077:Arla
1894:news
1270:and
1220:and
1013:and
704:séré
547:and
525:túró
492:and
482:tvor
413:and
309:Name
267:whey
199:and
87:news
2943:doi
2087:by
2053:In
2042:In
1986:in
1877:by
1509:сир
1458:syr
1448:or
1312:in
1154:or
1134:or
939:fat
905:).
792:syr
786:cир
773:as
763:as
629:or
452:).
339:or
323:as
247:syr
241:сир
226:or
157:or
70:by
3696::
3617:,
3588:,
3406:,
3376:.
3300:.
3248:^
3180:.
3169:^
3113:,
3089:^
3060:^
3040:.
3026:^
3008:.
2991:^
2951:.
2939:74
2937:.
2933:.
2916:43
2914:.
2886:,
2850:.
2828:^
2799:^
2778:^
2755:,
2743:^
2733:.
2585:^
2575:.
2536:^
2516:.
2512:.
2500:^
2468:.
2455:^
2416:^
2381:^
2371:.
2329:.
2314:^
2293:^
2250:.
2234:^
2079:,
2039:.
2029:,
1786:/
1757:/
1608:/
1590:.
1565:.
1422:.
1328:.
1288:.
1237:,
1216:,
1189:,
1082:,
961:.
953:.
882:.
872:pH
811:.
726:.
707:.
675::
671:,
667::
663:,
659::
655:,
643:,
639::
635:,
625::
615::
588:.
573:.
543:,
531:.
499:.
479:,
409:,
400:,
391:,
374::
370:;
366::
343:.
244:"
222:,
218:,
211:.
195:,
3632:.
3525:.
3504:.
3484:.
3459:.
3434:.
3410:.
3386:.
3362:.
3341:.
3314:.
3282:.
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3192:.
3054:.
3020:.
2959:.
2945::
2864:.
2665:.
2653:.
2560:.
2530:.
2518:3
2495:.
2440:.
2343:.
2264:.
1944:)
1938:(
1933:)
1929:(
1919:·
1912:·
1905:·
1898:·
1867:.
1822:)
1811:(
1558:/
1542:/
1520:/
1489:.
1398:/
1224:(
789:(
735:(
517:(
464:(
446:(
429:(
137:)
131:(
126:)
122:(
112:·
105:·
98:·
91:·
64:.
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
