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id="toc-Etymology" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Etymology"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1</span> <span>Etymology</span> </div> </a> <ul id="toc-Etymology-sublist" class="vector-toc-list"> <li id="toc-More_cognates_and_forms" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#More_cognates_and_forms"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.1.1</span> <span>More cognates and forms</span> </div> </a> <ul id="toc-More_cognates_and_forms-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Other_names" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_names"> <div class="vector-toc-text"> <span class="vector-toc-numb">1.2</span> <span>Other names</span> </div> </a> <ul id="toc-Other_names-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Production" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Production"> <div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Production</span> </div> </a> <ul id="toc-Production-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Common_uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Common_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Common uses</span> </div> </a> <button aria-controls="toc-Common_uses-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Common uses subsection</span> </button> <ul id="toc-Common_uses-sublist" class="vector-toc-list"> <li id="toc-Dishes_in_Germanic-speaking_areas" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Dishes_in_Germanic-speaking_areas"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Dishes in Germanic-speaking areas</span> </div> </a> <ul id="toc-Dishes_in_Germanic-speaking_areas-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Slavic_and_Baltic_countries" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Slavic_and_Baltic_countries"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Slavic and Baltic countries</span> </div> </a> <ul id="toc-Slavic_and_Baltic_countries-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Availability_in_other_countries" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Availability_in_other_countries"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Availability in other countries</span> </div> </a> <ul id="toc-Availability_in_other_countries-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Explanatory_notes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Explanatory_notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Explanatory notes</span> </div> </a> <ul id="toc-Explanatory_notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>References</span> </div> </a> <button aria-controls="toc-References-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle References subsection</span> </button> <ul id="toc-References-sublist" class="vector-toc-list"> <li id="toc-Citations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Citations"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.1</span> <span>Citations</span> </div> </a> <ul id="toc-Citations-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-General_bibliography" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#General_bibliography"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.2</span> <span>General bibliography</span> </div> </a> <ul id="toc-General_bibliography-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Quark (dairy product)</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 43 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-43" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">43 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-als mw-list-item"><a href="https://als.wikipedia.org/wiki/Quark_(Milchprodukt)" title="Quark (Milchprodukt) – Alemannic" lang="gsw" hreflang="gsw" data-title="Quark (Milchprodukt)" data-language-autonym="Alemannisch" data-language-local-name="Alemannic" class="interlanguage-link-target"><span>Alemannisch</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%83%D9%88%D8%A7%D8%B1%D9%83_(%D9%85%D9%86%D8%AA%D8%AC%D8%A7%D8%AA_%D8%A7%D9%84%D8%A3%D9%84%D8%A8%D8%A7%D9%86)" title="كوارك (منتجات الألبان) – Arabic" lang="ar" hreflang="ar" data-title="كوارك (منتجات الألبان)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/K%C9%99smik" title="Kəsmik – Azerbaijani" lang="az" hreflang="az" data-title="Kəsmik" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%95%E0%A7%8B%E0%A6%AF%E0%A6%BC%E0%A6%BE%E0%A6%B0%E0%A7%8D%E0%A6%95_(%E0%A6%A6%E0%A7%81%E0%A6%97%E0%A7%8D%E0%A6%A7%E0%A6%9C%E0%A6%BE%E0%A6%A4_%E0%A6%AA%E0%A6%A3%E0%A7%8D%E0%A6%AF)" title="কোয়ার্ক (দুগ্ধজাত পণ্য) – Bangla" lang="bn" hreflang="bn" data-title="কোয়ার্ক (দুগ্ধজাত পণ্য)" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target"><span>বাংলা</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%AD%D1%80%D0%B5%D0%BC%D1%81%D0%B5%D0%BA" title="Эремсек – Bashkir" lang="ba" hreflang="ba" data-title="Эремсек" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-bar mw-list-item"><a href="https://bar.wikipedia.org/wiki/Tschottn" title="Tschottn – Bavarian" lang="bar" hreflang="bar" data-title="Tschottn" data-language-autonym="Boarisch" data-language-local-name="Bavarian" class="interlanguage-link-target"><span>Boarisch</span></a></li><li class="interlanguage-link interwiki-bxr mw-list-item"><a href="https://bxr.wikipedia.org/wiki/%D0%AD%D1%8D%D0%B7%D0%B3%D1%8D%D0%B9" title="Ээзгэй – Russia Buriat" lang="bxr" hreflang="bxr" data-title="Ээзгэй" data-language-autonym="Буряад" data-language-local-name="Russia Buriat" class="interlanguage-link-target"><span>Буряад</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Quark_(formatge)" title="Quark (formatge) – Catalan" lang="ca" hreflang="ca" data-title="Quark (formatge)" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Cwarc_(cynnyrch_llaeth)" title="Cwarc (cynnyrch llaeth) – Welsh" lang="cy" hreflang="cy" data-title="Cwarc (cynnyrch llaeth)" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Kvark_(m%C3%A6lkeprodukt)" title="Kvark (mælkeprodukt) – Danish" lang="da" hreflang="da" data-title="Kvark (mælkeprodukt)" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Quark_(Milchprodukt)" title="Quark (Milchprodukt) – German" lang="de" hreflang="de" data-title="Quark (Milchprodukt)" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Kohupiim" title="Kohupiim – Estonian" lang="et" hreflang="et" data-title="Kohupiim" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Queso_quark" title="Queso quark – Spanish" lang="es" hreflang="es" data-title="Queso quark" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Kazeo" title="Kazeo – Esperanto" lang="eo" hreflang="eo" data-title="Kazeo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%A9%D9%88%D8%A7%D8%B1%DA%A9_(%D9%84%D8%A8%D9%86%DB%8C%D8%A7%D8%AA)" title="کوارک (لبنیات) – Persian" lang="fa" hreflang="fa" data-title="کوارک (لبنیات)" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Quark_(fromage)" title="Quark (fromage) – French" lang="fr" hreflang="fr" data-title="Quark (fromage)" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%ED%81%AC%EB%B0%94%EB%A5%B4%ED%81%AC" title="크바르크 – Korean" lang="ko" hreflang="ko" data-title="크바르크" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%BF%D5%A1%D5%A9%D5%B6%D5%A1%D5%B7%D5%B8%D5%BC" title="Կաթնաշոռ – Armenian" lang="hy" hreflang="hy" data-title="Կաթնաշոռ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%9B%E0%A4%BE%E0%A4%A8%E0%A4%BE" title="छाना – Hindi" lang="hi" hreflang="hi" data-title="छाना" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Quark_(produk_susu)" title="Quark (produk susu) – Indonesian" lang="id" hreflang="id" data-title="Quark (produk susu)" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Quark_(formaggio)" title="Quark (formaggio) – Italian" lang="it" hreflang="it" data-title="Quark (formaggio)" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%92%D7%91%D7%99%D7%A0%D7%AA_%D7%A7%D7%95%D7%95%D7%90%D7%A8%D7%A7" title="גבינת קווארק – Hebrew" lang="he" hreflang="he" data-title="גבינת קווארק" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Quark" title="Quark – Javanese" lang="jv" hreflang="jv" data-title="Quark" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-csb mw-list-item"><a href="https://csb.wikipedia.org/wiki/Gl%C3%ABmza" title="Glëmza – Kashubian" lang="csb" hreflang="csb" data-title="Glëmza" data-language-autonym="Kaszëbsczi" data-language-local-name="Kashubian" class="interlanguage-link-target"><span>Kaszëbsczi</span></a></li><li class="interlanguage-link interwiki-lld mw-list-item"><a href="https://lld.wikipedia.org/wiki/Ciot" title="Ciot – Ladin" lang="lld" hreflang="lld" data-title="Ciot" data-language-autonym="Ladin" data-language-local-name="Ladin" class="interlanguage-link-target"><span>Ladin</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Stoffi" title="Stoffi – Luxembourgish" lang="lb" hreflang="lb" data-title="Stoffi" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Var%C5%A1k%C4%97s_s%C5%ABris" title="Varškės sūris – Lithuanian" lang="lt" hreflang="lt" data-title="Varškės sūris" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-olo mw-list-item"><a href="https://olo.wikipedia.org/wiki/Ruahto" title="Ruahto – Livvi-Karelian" lang="olo" hreflang="olo" data-title="Ruahto" data-language-autonym="Livvinkarjala" data-language-local-name="Livvi-Karelian" class="interlanguage-link-target"><span>Livvinkarjala</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Kwark" title="Kwark – Dutch" lang="nl" hreflang="nl" data-title="Kwark" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%AF%E3%83%AF%E3%83%AB%E3%82%AF" title="クワルク – Japanese" lang="ja" hreflang="ja" data-title="クワルク" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Kvarg" title="Kvarg – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Kvarg" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Kvarg" title="Kvarg – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Kvarg" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-nds mw-list-item"><a href="https://nds.wikipedia.org/wiki/Gloms" title="Gloms – Low German" lang="nds" hreflang="nds" data-title="Gloms" data-language-autonym="Plattdüütsch" data-language-local-name="Low German" class="interlanguage-link-target"><span>Plattdüütsch</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Quark_(queijo)" title="Quark (queijo) – Portuguese" lang="pt" hreflang="pt" data-title="Quark (queijo)" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Skuta_(mle%C4%8Dni_izdelek)" title="Skuta (mlečni izdelek) – Slovenian" lang="sl" hreflang="sl" data-title="Skuta (mlečni izdelek)" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-ckb mw-list-item"><a href="https://ckb.wikipedia.org/wiki/%D8%AA%DB%86%D8%B1%D8%A7%D8%BA_(%D9%BE%DB%95%D9%86%DB%8C%D8%B1)" title="تۆراغ (پەنیر) – Central Kurdish" lang="ckb" hreflang="ckb" data-title="تۆراغ (پەنیر)" data-language-autonym="کوردی" data-language-local-name="Central Kurdish" class="interlanguage-link-target"><span>کوردی</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Rahka" title="Rahka – Finnish" lang="fi" hreflang="fi" data-title="Rahka" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Kvarg" title="Kvarg – Swedish" lang="sv" hreflang="sv" data-title="Kvarg" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tt mw-list-item"><a href="https://tt.wikipedia.org/wiki/Erem%C3%A7ek" title="Eremçek – Tatar" lang="tt" hreflang="tt" data-title="Eremçek" data-language-autonym="Татарча / tatarça" 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.hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Curd cheese" redirects here. Not to be confused with <a href="/wiki/Cheese_curd" title="Cheese curd">cheese curd</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">"Kwark" redirects here. For the fictional TV character, see <a href="/wiki/Tita_Tovenaar" title="Tita Tovenaar">Tita Tovenaar</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This lead <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Quark_(dairy_product)" title="Special:EditPage/Quark (dairy product)">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this lead. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Quark%22+dairy+product">"Quark" dairy product</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Quark%22+dairy+product+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Quark%22+dairy+product&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Quark%22+dairy+product+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Quark%22+dairy+product">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Quark%22+dairy+product&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">May 2018</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Skimmed_milk_quark_on_spoon.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Skimmed_milk_quark_on_spoon.jpg/220px-Skimmed_milk_quark_on_spoon.jpg" decoding="async" width="220" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Skimmed_milk_quark_on_spoon.jpg/330px-Skimmed_milk_quark_on_spoon.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Skimmed_milk_quark_on_spoon.jpg/440px-Skimmed_milk_quark_on_spoon.jpg 2x" data-file-width="2260" data-file-height="1808" /></a><figcaption>German skimmed milk quark with creamy texture</figcaption></figure> <p><b>Quark</b> or <b>quarg</b> is a type of fresh <a href="/wiki/Dairy_product" title="Dairy product">dairy product</a> made from milk. The milk is <a href="/wiki/Souring" title="Souring">soured</a>, usually by adding <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> cultures, and strained once the desired <a href="/wiki/Curd" title="Curd">curdling</a> is achieved. It can be classified as <a href="/wiki/Fresh_cheese" class="mw-redirect" title="Fresh cheese">fresh</a> <a href="/wiki/Sour_milk_cheese" class="mw-redirect" title="Sour milk cheese">acid-set cheese</a>. Traditional quark can be made without <a href="/wiki/Rennet" title="Rennet">rennet</a>, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. </p><p>Quark and its dryer variant <a href="/wiki/Tvorog" title="Tvorog">Tvorog</a> is traditional in the cuisines of <a href="/wiki/Baltic_states" title="Baltic states">Baltic</a>, <a href="/wiki/Germanic_peoples" title="Germanic peoples">Germanic</a> and <a href="/wiki/Slavic_languages" title="Slavic languages">Slavic</a>-speaking countries as well as amongst <a href="/wiki/Ashkenazi_Jews" title="Ashkenazi Jews">Ashkenazi Jews</a> and various <a href="/wiki/Turkic_peoples" title="Turkic peoples">Turkic peoples</a>. </p><p>Dictionaries sometimes translate it as <b>curd cheese</b>, <a href="/wiki/Cottage_cheese" title="Cottage cheese">cottage cheese</a>, <a href="/wiki/Farmer_cheese" title="Farmer cheese">farmer cheese</a> or <a href="/wiki/Junket_(dessert)" title="Junket (dessert)">junket</a>. In Germany, quark and cottage cheese are considered different types of <a href="/wiki/Fresh_cheese" class="mw-redirect" title="Fresh cheese">fresh cheese</a> 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 <a href="/wiki/Ukrainian_language" title="Ukrainian language">Ukrainian</a> word "<span title="Ukrainian-language text"><span lang="uk">сир</span></span>" <span title="Ukrainian-language romanization"><i lang="uk-Latn">syr</i></span> is a general term for any cheese or quark). </p><p>Quark is similar to French <a href="/wiki/Fromage_blanc" title="Fromage blanc">fromage blanc</a>. It is distinct from Italian <a href="/wiki/Ricotta" title="Ricotta">ricotta</a> because ricotta (<a href="/wiki/Italian_language" title="Italian language">Italian</a> "recooked") is made from scalded <a href="/wiki/Whey" title="Whey">whey</a>. Quark is somewhat similar to <a href="/wiki/Strained_yogurt" title="Strained yogurt">yogurt cheeses</a> such as the South Asian <i>chak(k)a</i>, the Arabic <a href="/wiki/Labneh" class="mw-redirect" title="Labneh">labneh</a>, and the Central Asian <a href="/wiki/Suzma" class="mw-redirect" title="Suzma">suzma</a> or Persian <a href="/wiki/Kashk" title="Kashk">kashk</a>, but while these products are obtained by straining <a href="/wiki/Yogurt" title="Yogurt">yogurt</a> (milk fermented with <a href="/wiki/Thermophile" title="Thermophile">thermophile</a> bacteria), quark is made from <a href="/wiki/Soured_milk" title="Soured milk">soured milk</a> fermented with <a href="/wiki/Mesophile" title="Mesophile">mesophile</a> bacteria. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Name">Name</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=1" title="Edit section: Name"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Quark is possibly described by <a href="/wiki/Tacitus" title="Tacitus">Tacitus</a> in his book <i><a href="/wiki/Germania_(book)" title="Germania (book)">Germania</a></i> as <i>lac concretum</i> ("thick milk"), eaten by <a href="/wiki/Germanic_peoples" title="Germanic peoples">Germanic peoples</a>.<sup id="cite_ref-Marks_1-0" class="reference"><a href="#cite_note-Marks-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> However, this could also have meant <a href="/wiki/Soured_milk" title="Soured milk">soured milk</a> or any other kind of <a href="/wiki/Fresh_cheese" class="mw-redirect" title="Fresh cheese">fresh cheese</a> or <a href="/wiki/Fermented_milk_product" class="mw-redirect" title="Fermented milk product">fermented milk product</a>. </p><p>Although quark is sometimes referred to loosely as a type of "<a href="/wiki/Cottage_cheese" title="Cottage cheese">cottage cheese</a>", they can be distinguished by the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty.<sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-0" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Etymology">Etymology</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=2" title="Edit section: Etymology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The word <i>Quark</i> (Late <a href="/wiki/Middle_High_German_language" class="mw-redirect" title="Middle High German language">Middle High German</a>: <i lang="gmh">quarc, twarc, zwarg</i>;<sup id="cite_ref-kluge1989_4-0" class="reference"><a href="#cite_note-kluge1989-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Lower_Saxon" class="mw-redirect" title="Lower Saxon">Lower Saxon</a>: <i lang="nds">dwarg</i><sup id="cite_ref-adelung_5-0" class="reference"><a href="#cite_note-adelung-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup>), with usage in German documented since the 14th century,<sup id="cite_ref-kluge&seebold2002_6-0" class="reference"><a href="#cite_note-kluge&seebold2002-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-pronk-tiethoff_7-0" class="reference"><a href="#cite_note-pronk-tiethoff-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> is thought to derive from a <a href="/wiki/West_Slavic_languages" title="West Slavic languages">West Slavic</a> equivalent,<sup id="cite_ref-kluge&seebold2002_6-1" class="reference"><a href="#cite_note-kluge&seebold2002-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-pronk-tiethoff_7-1" class="reference"><a href="#cite_note-pronk-tiethoff-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Pfeifer_8-0" class="reference"><a href="#cite_note-Pfeifer-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-hauptmann_9-0" class="reference"><a href="#cite_note-hauptmann-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> such as <a href="/wiki/Lower_Sorbian_language" title="Lower Sorbian language">Lower Sorbian</a> <span title="Lower Sorbian-language text"><i lang="dsb">twarog</i></span>, <a href="/wiki/Upper_Sorbian_language" title="Upper Sorbian language">Upper Sorbian</a> <span title="Upper Sorbian-language text"><i lang="hsb">twaroh</i></span>, <a href="/wiki/Polish_language" title="Polish language">Polish</a> <span title="Polish-language text"><i lang="pl">twaróg</i></span>, <a href="/wiki/Czech_language" title="Czech language">Czech</a> and <a href="/wiki/Slovak_language" title="Slovak language">Slovak</a> <i>tvaroh</i>.<sup id="cite_ref-Pfeifer_8-1" class="reference"><a href="#cite_note-Pfeifer-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-imholtz_10-0" class="reference"><a href="#cite_note-imholtz-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-schmid_11-0" class="reference"><a href="#cite_note-schmid-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> The word is also cognate with <a href="/wiki/Russian_language" title="Russian language">Russian</a> <span title="Russian-language text"><i lang="ru">творог</i></span> (<span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i></span>) and <a href="/wiki/Belarusian_language" title="Belarusian language">Belarusian</a> <span title="Belarusian-language text"><i lang="be">тварог</i></span> (<span title="Belarusian-language romanization"><i lang="be-Latn">tvaroh</i></span>).<sup id="cite_ref-Pfeifer_8-2" class="reference"><a href="#cite_note-Pfeifer-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-imholtz_10-1" class="reference"><a href="#cite_note-imholtz-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-miklosich_12-0" class="reference"><a href="#cite_note-miklosich-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>The original <a href="/wiki/Old_Church_Slavonic" title="Old Church Slavonic">Old Church Slavonic</a> <span title="Church Slavonic-language text"><i lang="cu">тварогъ</i></span> (<span title="Church Slavonic-language romanization"><i lang="cu-Latn">tvarogъ</i></span>) is supposed to be related to the <a href="/wiki/Church_Slavonic" title="Church Slavonic">Church Slavonic</a> <span title="Church Slavonic-language text"><i lang="cu">творъ</i></span>, <span title="Church Slavonic-language romanization"><i lang="cu-Latn">tvor</i></span>, meaning "form".<sup id="cite_ref-Vasmer_13-0" class="reference"><a href="#cite_note-Vasmer-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> The meaning can thus be interpreted as "milk that solidified and took a form".<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> The word formation is thus similar to that of the <a href="/wiki/Italian_language" title="Italian language">Italian</a> <i>formaggio</i> and <a href="/wiki/French_language" title="French language">French</a> <i>fromage</i>.<sup id="cite_ref-Vasmer_13-1" class="reference"><a href="#cite_note-Vasmer-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="More_cognates_and_forms">More cognates and forms</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=3" title="Edit section: More cognates and forms"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The Slavic words may also be cognate with the <a href="/wiki/Greek_language" title="Greek language">Greek</a> name for cheese, <span title="Greek-language text"><span lang="el">τῡρός</span></span> (<span title="Greek-language romanization"><i lang="el-Latn">tūrós</i></span>).<sup id="cite_ref-Vasmer_13-2" class="reference"><a href="#cite_note-Vasmer-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> A cognate term for quark, <i>túró</i>, is used in <a href="/wiki/Hungarian_language" title="Hungarian language">Hungarian</a>. </p><p>Cognates also occur in Scandinavia (<a href="/wiki/Danish_language" title="Danish language">Danish</a> <span title="Danish-language text"><i lang="da">kvark</i></span>, <a href="/wiki/Norwegian_language" title="Norwegian language">Norwegian</a> and <a href="/wiki/Swedish_language" title="Swedish language">Swedish</a> <i>kvarg</i>) and the Netherlands (<a href="/wiki/Dutch_language" title="Dutch language">Dutch</a> <span title="Dutch-language text"><i lang="nl">kwark</i></span>). The <a href="/wiki/Old_English" title="Old English">Old English</a> form is <span title="Old English (ca. 450-1100)-language text"><i lang="ang">geþweor</i></span>.<sup id="cite_ref-kluge1989_4-1" class="reference"><a href="#cite_note-kluge1989-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>Other German forms include <span title="German-language text"><i lang="de">Quarck</i></span>,<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> and <span title="German-language text"><i lang="de">Qua<sup>e</sup>rgel (Quärgel)</i></span>.<sup id="cite_ref-bernd_17-0" class="reference"><a href="#cite_note-bernd-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Stamps_of_Lithuania,_2005-09.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/85/Stamps_of_Lithuania%2C_2005-09.jpg/220px-Stamps_of_Lithuania%2C_2005-09.jpg" decoding="async" width="220" height="187" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/8/85/Stamps_of_Lithuania%2C_2005-09.jpg 1.5x" data-file-width="283" data-file-height="240" /></a><figcaption><a href="/wiki/Lithuania" title="Lithuania">Lithuanian</a> stamp depicting <i>baltas varškės sūris</i>, "white curd cheese"</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Other_names">Other names</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=4" title="Edit section: Other names"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In several languages quark is also known as "white cheese" (<a href="/wiki/French_language" title="French language">French</a>: <i lang="fr"><a href="/wiki/Fromage_blanc" title="Fromage blanc">fromage blanc</a></i>, southern <a href="/wiki/German_language" title="German language">German</a>: <i lang="de">Weißkäse</i> or <span title="German-language text"><i lang="de">weißer Käs</i></span>, <a href="/wiki/Hebrew_language" title="Hebrew language">Hebrew</a>: <span lang="he" dir="rtl">גבינה לבנה</span>, <small><a href="/wiki/Romanization_of_Hebrew" title="Romanization of Hebrew">romanized</a>: </small><span title="Hebrew-language romanization"><i lang="he-Latn">gevina levana</i></span>, <a href="/wiki/Lithuanian_language" title="Lithuanian language">Lithuanian</a>: <i lang="lt">baltas sūris</i>, <a href="/wiki/Polish_language" title="Polish language">Polish</a>: <i lang="pl">biały ser</i>, <a href="/wiki/Serbian_language" title="Serbian language">Serbian</a>: <i lang="sr">beli sir</i>), as opposed to any rennet-set "yellow cheese".<sup id="cite_ref-Marks_1-1" class="reference"><a href="#cite_note-Marks-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Another French name for it is <i><a href="/wiki/Fromage_frais" class="mw-redirect" title="Fromage frais">fromage frais</a></i> (fresh cheese), where the difference to <i>fromage blanc</i> is defined by French legislation: a product named <i>fromage frais</i> must contain live cultures when sold, whereas with <i>fromage blanc</i> fermentation has been halted.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> In <a href="/wiki/Swiss_French" title="Swiss French">Swiss French</a>, it is usually called <span title="French-language text"><i lang="fr">séré</i></span>. </p><p>In Israel, <i><a href="/wiki/Gvina_levana" title="Gvina levana">gevina levana</a></i> denotes the creamy variety similar to the German types of quark.<sup id="cite_ref-Marks_1-2" class="reference"><a href="#cite_note-Marks-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The firmer version which was introduced to Israel during the <a href="/wiki/Aliyah_from_the_Commonwealth_of_Independent_States_in_the_1990s" class="mw-redirect" title="Aliyah from the Commonwealth of Independent States in the 1990s">Aliyah of the 1990s</a> by immigrants from the former Soviet Union is differentiated as <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i>. </p><p>In Austria, the name <span title="German-language text"><i lang="de">Topfen</i></span> (<a href="/wiki/Pot_cheese" title="Pot cheese">pot cheese</a>) is common.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> In <a href="/wiki/Flanders" title="Flanders">Flanders</a>, it is called <span title="Dutch-language text"><i lang="nl">plattekaas</i></span> (runny cheese). In <a href="/wiki/Finnish_language" title="Finnish language">Finnish</a>, it is known as <span title="Finnish-language text"><i lang="fi">rahka</i></span>, while in <a href="/wiki/Estonian_language" title="Estonian language">Estonian</a> as <span title="Estonian-language text"><i lang="et">kohupiim</i></span> (foamy milk), in <a href="/wiki/Lithuanian_language" title="Lithuanian language">Lithuanian</a> as <span title="Lithuanian-language text"><i lang="lt">varškės sūris</i></span> (curd cheese), in <a href="/wiki/Ukrainian_language" title="Ukrainian language">Ukrainian</a> it is frequently called <span title="Ukrainian-language text"><i lang="uk">cир</i></span> (<span title="Ukrainian-language romanization"><i lang="uk-Latn">syr</i></span>), and in <a href="/wiki/Latvian_language" title="Latvian language">Latvian</a> is known as <span title="Latvian-language text"><i lang="lv">biezpiens</i></span> (thick milk). Among the Albanians quark is known as <span title="Albanian-language text"><i lang="sq">gjizë</i></span>. </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=5" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Cheeseincheesecloth-sink.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Cheeseincheesecloth-sink.jpg/150px-Cheeseincheesecloth-sink.jpg" decoding="async" width="150" height="225" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/43/Cheeseincheesecloth-sink.jpg/225px-Cheeseincheesecloth-sink.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/43/Cheeseincheesecloth-sink.jpg/300px-Cheeseincheesecloth-sink.jpg 2x" data-file-width="427" data-file-height="640" /></a><figcaption>Traditional preparation of quark in a <a href="/wiki/Cheesecloth" title="Cheesecloth">cheesecloth</a></figcaption></figure> <p>Quark is a member of the <a href="/wiki/Sour_milk_cheese" class="mw-redirect" title="Sour milk cheese">acid-set cheese</a> group, whose <a href="/wiki/Coagulation" title="Coagulation">coagulation</a> mainly relies on the acidity produced by <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> feeding on the <a href="/wiki/Lactose" title="Lactose">lactose</a>.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>a<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-fox_20-1" class="reference"><a href="#cite_note-fox-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Kaeseverordung_22-0" class="reference"><a href="#cite_note-Kaeseverordung-22"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> But moderate amounts of <a href="/wiki/Rennet" title="Rennet">rennet</a> have also been in use, both at the home consumption level and the industrial level.<sup id="cite_ref-davis_23-0" class="reference"><a href="#cite_note-davis-23"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ranken_24-0" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p>Manufacture of quark normally uses <a href="/wiki/Pasteurized" class="mw-redirect" title="Pasteurized">pasteurized</a> <a href="/wiki/Skim_milk" class="mw-redirect" title="Skim milk">skim milk</a> as the main ingredient, but cream can be added later to adjust fat content.<sup id="cite_ref-ranken_24-1" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-fox&guinee&cogan&mcsweeney2000_25-0" class="reference"><a href="#cite_note-fox&guinee&cogan&mcsweeney2000-25"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-1" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The lactic acid bacteria are introduced in the form of <a href="/wiki/Mesophile" title="Mesophile">mesophilic</a> <i><a href="/wiki/Lactococcus" title="Lactococcus">Lactococcus</a></i> starter cultures.<sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-2" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-quarkmft_26-0" class="reference"><a href="#cite_note-quarkmft-26"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-rats_27-0" class="reference"><a href="#cite_note-rats-27"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> 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).<sup id="cite_ref-ranken_24-2" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-3" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The solution will then continue to acidify, allowed to reach an approximate <a href="/wiki/PH" title="PH">pH</a> of 4.6.<sup id="cite_ref-ranken_24-3" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-4" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> At this point, the acidity causes the <a href="/wiki/Casein" title="Casein">casein</a> proteins in the milk to begin <a href="/wiki/Precipitation" title="Precipitation">precipitating</a>.<sup id="cite_ref-fox&uniacke-lowe&mcsweeney&omahoney_28-0" class="reference"><a href="#cite_note-fox&uniacke-lowe&mcsweeney&omahoney-28"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p><p>In Germany, it is continuously stirred to prevent hardening, resulting in a thick, creamy texture.<sup id="cite_ref-gf_29-0" class="reference"><a href="#cite_note-gf-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> According to German regulations on cheese (<span title="German-language text"><i lang="de">Käseverordnung</i></span>), "fresh cheeses" (<span title="German-language text"><i lang="de">Frischkäse</i></span>) such as quark or cottage cheese must contain at least 73% water in the fat-free component.<sup id="cite_ref-Kaeseverordung_22-1" class="reference"><a href="#cite_note-Kaeseverordung-22"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> German quark is usually sold in plastic tubs. This type of quark has the firmness of <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a> but is slightly drier, resulting in a somewhat crumbly texture (like <a href="/wiki/Ricotta" title="Ricotta">ricotta</a>).<sup id="cite_ref-gf_29-1" class="reference"><a href="#cite_note-gf-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p><p>Basic quark contains about 0.2% fat; this basic quark or skimmed quark (<span title="German-language text"><i lang="de">Magerquark</i></span>) must under German law have less than 10% fat by <a href="/wiki/Dry_mass" class="mw-redirect" title="Dry mass">dry mass</a>.<sup id="cite_ref-staff_30-0" class="reference"><a href="#cite_note-staff-30"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-daweke_31-0" class="reference"><a href="#cite_note-daweke-31"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> Quark with higher fat content is made by adding cream after cooling.<sup id="cite_ref-ranken_24-4" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-staff_30-1" class="reference"><a href="#cite_note-staff-30"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> It has a smooth and creamy texture, and is slightly sweet (unlike <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a>). A firmer version called <span title="German-language text"><i lang="de">Schichtkäse</i></span> (layer cheese) is often used for baking. <span title="German-language text"><i lang="de">Schichtkäse</i></span> is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. </p><p>Quark may be flavored with herbs, spices, or fruit.<sup id="cite_ref-gf_29-2" class="reference"><a href="#cite_note-gf-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> In general, the dry mass of quark has 1% to 40% <a href="/wiki/Fat" title="Fat">fat</a>;<sup id="cite_ref-gf_29-3" class="reference"><a href="#cite_note-gf-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> most of the rest is <a href="/wiki/Protein" title="Protein">protein</a> (80% of which is casein), <a href="/wiki/Calcium" title="Calcium">calcium</a>, and <a href="/wiki/Phosphate" title="Phosphate">phosphate</a>. </p><p>In the 19th century, there was no industrial production of quark (as end-product) and it was produced entirely for home use.<sup id="cite_ref-FOOTNOTEDruschEinhorn-Stoll201624_32-0" class="reference"><a href="#cite_note-FOOTNOTEDruschEinhorn-Stoll201624-32"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> 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 could be encouraged with the addition of some <a href="/wiki/Rennet" title="Rennet">rennet</a>.<sup id="cite_ref-davis_23-1" class="reference"><a href="#cite_note-davis-23"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEDruschEinhorn-Stoll201624_32-1" class="reference"><a href="#cite_note-FOOTNOTEDruschEinhorn-Stoll201624-32"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Twarog.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Twarog.jpg/220px-Twarog.jpg" decoding="async" width="220" height="129" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Twarog.jpg/330px-Twarog.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Twarog.jpg/440px-Twarog.jpg 2x" data-file-width="633" data-file-height="371" /></a><figcaption>Polish <i><a href="/wiki/Tvorog" title="Tvorog">twaróg</a></i> in the traditional wedge shape</figcaption></figure> <p>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 <a href="/wiki/Muslin" title="Muslin">muslin</a> bag<sup id="cite_ref-ranken_24-5" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-farkye&vedamuthu_33-0" class="reference"><a href="#cite_note-farkye&vedamuthu-33"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> or a loosely woven cotton <a href="/wiki/Gauze" title="Gauze">gauze</a> called <a href="/wiki/Cheesecloth" title="Cheesecloth">cheesecloth</a> and letting the whey drip off,<sup id="cite_ref-fox&guinee&cogan&mcsweeney2017_34-0" class="reference"><a href="#cite_note-fox&guinee&cogan&mcsweeney2017-34"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a <a href="/wiki/Centrifuge" title="Centrifuge">centrifuge</a> and later formed into blocks.<sup id="cite_ref-ranken_24-6" class="reference"><a href="#cite_note-ranken-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p>Variations in quark preparation occur across different regions of Germany and Austria.<sup id="cite_ref-gf_29-4" class="reference"><a href="#cite_note-gf-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> 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. </p><p>In the Netherlands, many products labelled "kwark" are not based on quark as described in this article (fresh <a href="/wiki/Acid-set_cheese" title="Acid-set cheese">acid-set cheese</a>), but instead a thick <a href="/wiki/Yogurt" title="Yogurt">yogurt</a>-like product made using yogurt bacteria (such as <i>Streptococcus thermophilus</i> and <i>Lactobacillus acidophilus</i>) in a quicker process using a centrifuge.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-npo3kvw_36-0" class="reference"><a href="#cite_note-npo3kvw-36"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>Under Russian governmental regulations, <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i> is distinguished from cheeses, and classified as a separate type of dairy product.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Typical <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i> usually contain 65–80% water out of the total mass.<sup id="cite_ref-Russian_Tvorog_38-0" class="reference"><a href="#cite_note-Russian_Tvorog-38"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Common_uses">Common uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=6" title="Edit section: Common uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:K%C3%A4sekuchen.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/K%C3%A4sekuchen.JPG/220px-K%C3%A4sekuchen.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/K%C3%A4sekuchen.JPG/330px-K%C3%A4sekuchen.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f2/K%C3%A4sekuchen.JPG/440px-K%C3%A4sekuchen.JPG 2x" data-file-width="3072" data-file-height="2304" /></a><figcaption>German <a href="/wiki/Cheesecake" title="Cheesecake"><i>Käsekuchen</i></a> made with quark</figcaption></figure> <p>Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts. </p><p>In Germany, quark is sold in cubic plastic tubs and usually comes in three different varieties, <span title="German-language text"><i lang="de">Magerquark</i></span> (skimmed quark, <10% fat by dry mass.<sup id="cite_ref-staff_30-2" class="reference"><a href="#cite_note-staff-30"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-daweke_31-1" class="reference"><a href="#cite_note-daweke-31"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup>), "regular" quark (20% fat in dry mass<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>b<span class="cite-bracket">]</span></a></sup>) and <span title="German-language text"><i lang="de">Sahnequark</i></span> ("creamy quark", 40% fat in dry mass<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>c<span class="cite-bracket">]</span></a></sup>) with added cream. Similar gradations in fat content are also common in Eastern Europe. </p><p>While <span title="German-language text"><i lang="de">Magerquark</i></span> is often used for baking or is eaten as breakfast with a side of fruit or <a href="/wiki/Muesli" title="Muesli">muesli</a>, <span title="German-language text"><i lang="de">Sahnequark</i></span> also forms the basis of a large number of quark desserts (called <a href="https://de.wikipedia.org/wiki/Quarkspeise" class="extiw" title="de:Quarkspeise"><i>Quarkspeise</i></a> when homemade or <a href="https://de.wikipedia.org/wiki/Quarkdessert" class="extiw" title="de:Quarkdessert"><i>Quarkdessert</i></a> when sold in German<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup>). </p><p>Much like <a href="/wiki/Yoghurt" class="mw-redirect" title="Yoghurt">yoghurts</a> in some parts of the world, these foods mostly come with fruit flavoring (<span title="German-language text"><i lang="de">Früchtequark</i></span>, fruit quark), sometimes with <a href="/wiki/Vanilla" title="Vanilla">vanilla</a> and are often also simply referred to as quark. </p> <div class="mw-heading mw-heading3"><h3 id="Dishes_in_Germanic-speaking_areas">Dishes in Germanic-speaking areas</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=7" title="Edit section: Dishes in Germanic-speaking areas"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Quarkstrudel_02.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/69/Quarkstrudel_02.jpg/220px-Quarkstrudel_02.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/69/Quarkstrudel_02.jpg/330px-Quarkstrudel_02.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/69/Quarkstrudel_02.jpg/440px-Quarkstrudel_02.jpg 2x" data-file-width="1200" data-file-height="900" /></a><figcaption><span title="German-language text"><i lang="de">Topfenstrudel</i></span> or <span title="German-language text"><i lang="de">Quarkstrudel</i></span> contains a filling of topfen and raisins.</figcaption></figure> <p>One common use for quark is in making <a href="/wiki/Cheesecake" title="Cheesecake">cheesecake</a> called <span title="German-language text"><i lang="de">Käsekuchen</i></span> or <span title="German-language text"><i lang="de">Quarkkuchen</i></span> in Germany.<sup id="cite_ref-weiss_43-0" class="reference"><a href="#cite_note-weiss-43"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> Quark cheesecake is called <span title="German-language text"><i lang="de">Topfenkuchen</i></span> in Austria. The <span title="German-language text"><i lang="de">Quarktorte</i></span> in Switzerland may be equivalent, though this has also been described as a <span title="German-language text"><i lang="de">torte</i></span> that combines quark and cream.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>d<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-schmid_11-1" class="reference"><a href="#cite_note-schmid-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>In neighboring Netherlands there is a different variant; these cakes, called <span title="Dutch-language text"><i lang="nl">kwarktaart</i></span> in Dutch, usually have a cookie crumb crust, and the quark is typically mixed with <a href="/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>, <a href="/wiki/Gelatine" class="mw-redirect" title="Gelatine">gelatine</a>, and <a href="/wiki/Sugar" title="Sugar">sugar</a>. These cakes do not require baking or frying, but instead are placed in the <a href="/wiki/Refrigerator" title="Refrigerator">refrigerator</a> to firm up.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> They may be made with quark or with the yogurt-like quark that is common in the Netherlands (see above).<sup id="cite_ref-npo3kvw_36-1" class="reference"><a href="#cite_note-npo3kvw-36"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>In Austria, <span title="German-language text"><i lang="de">Topfen</i></span> is commonly used in baking for desserts like above-mentioned <span title="German-language text"><i lang="de">Topfenkuchen</i></span>, <a href="/wiki/Strudel" title="Strudel">Topfenstrudel</a> and <a href="/wiki/Palatschinke" title="Palatschinke">Topfen-Palatschinken</a> (<span title="German-language text"><i lang="de">Topfen</i></span>-filled crèpes). </p><p>Quark is also often used as an ingredient for <a href="/wiki/Sandwich" title="Sandwich">sandwiches</a>, <a href="/wiki/Salad" title="Salad">salads</a>, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of baking powder leavened <a href="/wiki/Dough" title="Dough">dough</a> called <span title="German-language text"><i lang="de">Quarkölteig</i></span> ("quark oil dough"), used in <a href="/wiki/German_cuisine" title="German cuisine">German cuisine</a> as an alternative to <a href="/wiki/Yeast" title="Yeast">yeast</a>-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. </p><p>In Germany, quark mixed with chopped <a href="/wiki/Onions" class="mw-redirect" title="Onions">onions</a> and herbs such as <a href="/wiki/Parsley" title="Parsley">parsley</a> and <a href="/wiki/Chives" title="Chives">chives</a> is called <a href="https://de.wikipedia.org/wiki/Kr%C3%A4uterquark" class="extiw" title="de:Kräuterquark"><i>Kräuterquark</i></a>. Kräuterquark is commonly eaten with boiled potatoes and has some similarity to <a href="/wiki/Tzatziki" title="Tzatziki">tzatziki</a> which is based on <a href="/wiki/Yoghurt" class="mw-redirect" title="Yoghurt">yoghurt</a>. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Quark_mit_Lein%C3%B6l,_2015-01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Quark_mit_Lein%C3%B6l%2C_2015-01.jpg/220px-Quark_mit_Lein%C3%B6l%2C_2015-01.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Quark_mit_Lein%C3%B6l%2C_2015-01.jpg/330px-Quark_mit_Lein%C3%B6l%2C_2015-01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Quark_mit_Lein%C3%B6l%2C_2015-01.jpg/440px-Quark_mit_Lein%C3%B6l%2C_2015-01.jpg 2x" data-file-width="2512" data-file-height="1888" /></a><figcaption><span title="German-language text"><i lang="de">Quark</i></span> with linseed oil and potatoes</figcaption></figure> <p>Quark with <a href="/wiki/Linseed_oil" title="Linseed oil">linseed oil</a> and potatoes is the national dish of the <a href="/wiki/Sorbs" title="Sorbs">Sorbs</a> in <a href="/wiki/Lusatia" title="Lusatia">Lusatia</a> and an iconic dish in <a href="/wiki/Brandenburg" title="Brandenburg">Brandenburg</a> and parts of <a href="/wiki/Saxony" title="Saxony">Saxony</a>. Quark also has been used among <a href="/wiki/Ashkenazi_Jews" title="Ashkenazi Jews">Ashkenazi Jews</a>.<sup id="cite_ref-Marks_1-3" class="reference"><a href="#cite_note-Marks-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kartoffeln-quark.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Kartoffeln-quark.jpg/220px-Kartoffeln-quark.jpg" decoding="async" width="220" height="142" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Kartoffeln-quark.jpg/330px-Kartoffeln-quark.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Kartoffeln-quark.jpg/440px-Kartoffeln-quark.jpg 2x" data-file-width="1000" data-file-height="645" /></a><figcaption>Boiled potatoes with quark and herbs (Germany)</figcaption></figure> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Syrniki.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Syrniki.jpg/220px-Syrniki.jpg" decoding="async" width="220" height="158" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/27/Syrniki.jpg/330px-Syrniki.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/27/Syrniki.jpg/440px-Syrniki.jpg 2x" data-file-width="783" data-file-height="561" /></a><figcaption><span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Syrniki" title="Syrniki">Syrniki</a></i></span> with raisins</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Slavic_and_Baltic_countries">Slavic and Baltic countries</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=8" title="Edit section: Slavic and Baltic countries"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Desserts using quarks (Russian <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i> etc.) in Slavic regions include the <span title="Slovak-language text"><i lang="sk">tvarohovník</i></span> in Slovakia, <span title="Czech-language text"><i lang="cs">tvarožník</i></span> in Czech Republic, <span title="Polish-language text"><i lang="pl">sernik</i></span> in Poland, and <span title="Ukrainian-language romanization"><i lang="uk-Latn">syrnyk</i></span> in Ukraine) and cheese pancakes (<span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Syrniki" title="Syrniki">syrniki</a></i></span><i>/</i><span title="Ukrainian-language romanization"><i lang="uk-Latn">syrnyky</i></span> in Russia and Ukraine). </p><p>In Poland, <span title="Polish-language text"><i lang="pl">twaróg</i></span> is mixed with mashed potatoes to produce a filling for <span title="Polish-language text"><i lang="pl"><a href="/wiki/Pierogi" title="Pierogi">pierogi</a></i></span>. <span title="Polish-language text"><i lang="pl">Twaróg</i></span> is also used to make <a href="/wiki/Gnocchi" title="Gnocchi">gnocchi</a>-shaped dumplings called <span title="Polish-language text"><i lang="pl"><a href="/wiki/Pierogi_leniwe" title="Pierogi leniwe">leniwe pierogi</a></i></span> ("lazy pierogi"). Ukrainian recipes for <span title="Ukrainian-language romanization"><i lang="uk-Latn"><a href="/wiki/Varenyky" class="mw-redirect" title="Varenyky">varenyky</a></i></span> or <span title="Ukrainian-language romanization"><i lang="uk-Latn">linyvi varenyky</i></span> are similar but <span title="Ukrainian-language romanization"><i lang="uk-Latn"><a href="/wiki/Tvorog" title="Tvorog">syr</a></i></span> and mashed potatoes are different fillings which are usually not mixed together. </p> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Virtiniai001.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Virtiniai001.JPG/220px-Virtiniai001.JPG" decoding="async" width="220" height="178" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Virtiniai001.JPG/330px-Virtiniai001.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/70/Virtiniai001.JPG/440px-Virtiniai001.JPG 2x" data-file-width="2616" data-file-height="2112" /></a><figcaption>Lithuanian <span title="Lithuanian-language text"><i lang="lt">virtiniai</i></span> with quark filling are similar to Ukrainian <span title="Ukrainian-language romanization"><i lang="uk-Latn">varenyky</i></span> and Polish <span title="Polish-language text"><i lang="pl"><a href="/wiki/Pierogi" title="Pierogi">pierogi</a></i></span>.</figcaption></figure> <p>In Russia, Ukraine, and Belarus, <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i> (Belarusian: <span lang="be">тварог</span>, Russian: <span lang="ru">творог</span>, Ukrainian: <span lang="uk">сир</span>) 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 <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Blini" title="Blini">blinchiki</a></i></span><i>/</i><span title="Ukrainian-language romanization"><i lang="uk-Latn"><a href="/wiki/Blintz" title="Blintz">nalysnyky</a></i></span> offered at many fast-food restaurants. It is also commonly used as the base for making Easter cakes. It is mixed with eggs, sugar, <a href="/wiki/Raisin" title="Raisin">raisins</a> and nuts and dried into a solid pyramid-shaped mass called <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Paskha" title="Paskha">paskha</a></i></span><i>/</i><span title="Ukrainian-language romanization"><i lang="uk-Latn">syrna paska</i></span>. The mass can also be fried, then known as <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Syrniki" title="Syrniki">syrniki</a></i></span><i>/</i><span title="Ukrainian-language romanization"><i lang="uk-Latn">syrnyky</i></span>. </p><p>In Latvia, quark is eaten savory mixed with sour cream and scallions on <a href="/wiki/Rye_bread" title="Rye bread">rye bread</a> or with potatoes. In desserts, quark is commonly baked into <span title="Latvian-language text"><i lang="lv">biezpiena plātsmaize</i></span>, a crusted sheet cake baked with or without raisins. A sweetened treat <span title="Latvian-language text"><i lang="lv"><a href="/wiki/Biezpiena_sieri%C5%86%C5%A1" class="mw-redirect" title="Biezpiena sieriņš">biezpiena sieriņš</a></i></span> (small curd cheese) is made of small sweetened blocks of quark dipped in <a href="/wiki/Chocolate" title="Chocolate">chocolate</a>. </p> <ul class="gallery mw-gallery-traditional center"> <li class="gallerycaption">Dishes including quark</li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Cheese_blintzes_with_blackberries.jpg" class="mw-file-description" title="Blintzes / naleśniki filled with quark and garnished with blackberries"><img alt="Blintzes / naleśniki filled with quark and garnished with blackberries" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Cheese_blintzes_with_blackberries.jpg/175px-Cheese_blintzes_with_blackberries.jpg" decoding="async" width="175" height="117" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Cheese_blintzes_with_blackberries.jpg/263px-Cheese_blintzes_with_blackberries.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/31/Cheese_blintzes_with_blackberries.jpg/350px-Cheese_blintzes_with_blackberries.jpg 2x" data-file-width="738" data-file-height="492" /></a></span></div> <div class="gallerytext"><a href="/wiki/Blintz" title="Blintz">Blintzes</a> / <span title="Polish-language text"><i lang="pl"><a href="/wiki/Pancake#Poland" title="Pancake">naleśniki</a></i></span> filled with quark and garnished with blackberries</div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Pierogi_leniwe_3538.jpg" class="mw-file-description" title="Lazy pierogi / lazy varenyky"><img alt="Lazy pierogi / lazy varenyky" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/48/Pierogi_leniwe_3538.jpg/175px-Pierogi_leniwe_3538.jpg" decoding="async" width="175" height="149" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/48/Pierogi_leniwe_3538.jpg/263px-Pierogi_leniwe_3538.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/48/Pierogi_leniwe_3538.jpg/350px-Pierogi_leniwe_3538.jpg 2x" data-file-width="2706" data-file-height="2304" /></a></span></div> <div class="gallerytext">Lazy <span title="Polish-language text"><i lang="pl"><a href="/wiki/Pierogi" title="Pierogi">pierogi</a></i></span> / lazy <span title="Ukrainian-language text"><i lang="uk">varenyky</i></span></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Paskha2.jpg" class="mw-file-description" title="Russian paskha"><img alt="Russian paskha" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Paskha2.jpg/175px-Paskha2.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Paskha2.jpg/263px-Paskha2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Paskha2.jpg/350px-Paskha2.jpg 2x" data-file-width="2272" data-file-height="1704" /></a></span></div> <div class="gallerytext">Russian <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Paskha" title="Paskha">paskha</a></i></span></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Oberlausitzer_Quarkkeulchen.JPG" class="mw-file-description" title="Saxon Quarkkäulchen served with hot sour cherries"><img alt="Saxon Quarkkäulchen served with hot sour cherries" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Oberlausitzer_Quarkkeulchen.JPG/175px-Oberlausitzer_Quarkkeulchen.JPG" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Oberlausitzer_Quarkkeulchen.JPG/263px-Oberlausitzer_Quarkkeulchen.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Oberlausitzer_Quarkkeulchen.JPG/350px-Oberlausitzer_Quarkkeulchen.JPG 2x" data-file-width="2048" data-file-height="1536" /></a></span></div> <div class="gallerytext"><a href="/wiki/Saxony" title="Saxony">Saxon</a> <span title="German-language text"><i lang="de"><a href="/wiki/Quarkk%C3%A4ulchen" title="Quarkkäulchen">Quarkkäulchen</a></i></span> served with hot <a href="/wiki/Prunus_cerasus" title="Prunus cerasus">sour cherries</a></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Noodle_Kugel.jpg" class="mw-file-description" title="Noodle kugel with quark and raisins"><img alt="Noodle kugel with quark and raisins" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Noodle_Kugel.jpg/175px-Noodle_Kugel.jpg" decoding="async" width="175" height="115" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Noodle_Kugel.jpg/263px-Noodle_Kugel.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Noodle_Kugel.jpg/350px-Noodle_Kugel.jpg 2x" data-file-width="3264" data-file-height="2151" /></a></span></div> <div class="gallerytext">Noodle <i><a href="/wiki/Kugel" title="Kugel">kugel</a></i> with quark and raisins</div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Syr-domashnij.jpg" class="mw-file-description" title="Túrós csusza"><img alt="Túrós csusza" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Syr-domashnij.jpg/175px-Syr-domashnij.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Syr-domashnij.jpg/263px-Syr-domashnij.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Syr-domashnij.jpg/350px-Syr-domashnij.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext"><span title="Hungarian-language text"><i lang="hu"><a href="/wiki/T%C3%BAr%C3%B3s_csusza" title="Túrós csusza">Túrós csusza</a></i></span></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Vatrushka.jpg" class="mw-file-description" title="Vatrushka"><img alt="Vatrushka" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Vatrushka.jpg/175px-Vatrushka.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Vatrushka.jpg/263px-Vatrushka.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Vatrushka.jpg/350px-Vatrushka.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span></div> <div class="gallerytext"><span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Vatrushka" title="Vatrushka">Vatrushka</a></i></span></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Pyrig.jpg" class="mw-file-description" title="Pie (pyrih / pirog) with quark and beet greens filling"><img alt="Pie (pyrih / pirog) with quark and beet greens filling" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Pyrig.jpg/175px-Pyrig.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Pyrig.jpg/263px-Pyrig.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Pyrig.jpg/350px-Pyrig.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext">Pie (<span title="Ukrainian-language romanization"><i lang="uk-Latn">pyrih</i></span> / <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Pirog" title="Pirog">pirog</a></i></span>) with quark and <a href="/wiki/Beta_vulgaris" title="Beta vulgaris">beet greens</a> filling</div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Pyrig_046.jpg" class="mw-file-description" title="Pyrizhky / pirozhki stuffed with quark and herbs"><img alt="Pyrizhky / pirozhki stuffed with quark and herbs" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Pyrig_046.jpg/175px-Pyrig_046.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Pyrig_046.jpg/263px-Pyrig_046.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/89/Pyrig_046.jpg/350px-Pyrig_046.jpg 2x" data-file-width="3456" data-file-height="2592" /></a></span></div> <div class="gallerytext"><span title="Ukrainian-language romanization"><i lang="uk-Latn">Pyrizhky</i></span> / <span title="Russian-language romanization"><i lang="ru-Latn"><a href="/wiki/Pirozhki" title="Pirozhki">pirozhki</a></i></span> stuffed with quark and <a href="/wiki/Herbs" class="mw-redirect" title="Herbs">herbs</a></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Tisto.jpg" class="mw-file-description" title="Quark rings (Pączki serowe)"><img alt="Quark rings (Pączki serowe)" src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Tisto.jpg/175px-Tisto.jpg" decoding="async" width="175" height="131" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Tisto.jpg/263px-Tisto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Tisto.jpg/350px-Tisto.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span></div> <div class="gallerytext">Quark rings <i>(</i><span title="Polish-language text"><i lang="pl"><a href="/wiki/P%C4%85czki" title="Pączki">Pączki</a> serowe</i></span><i>)</i></div> </li> <li class="gallerybox" style="width: 210px"> <div class="thumb" style="width: 205px; height: 205px;"><span typeof="mw:File"><a href="/wiki/File:Varskes_surelis2.jpg" class="mw-file-description" title="Quark chocolate snack"><img alt="Quark chocolate snack" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Varskes_surelis2.jpg/175px-Varskes_surelis2.jpg" decoding="async" width="175" height="121" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Varskes_surelis2.jpg/263px-Varskes_surelis2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Varskes_surelis2.jpg/350px-Varskes_surelis2.jpg 2x" data-file-width="3440" data-file-height="2376" /></a></span></div> <div class="gallerytext"><a href="/wiki/Curd_snack" title="Curd snack">Quark chocolate snack</a></div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="Availability_in_other_countries">Availability in other countries</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=9" title="Edit section: Availability in other countries"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444" /><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Relevant discussion may be found on the <a href="/wiki/Talk:Quark_(dairy_product)#Availability_in_other_countries_is_not_cited_enough" title="Talk:Quark (dairy product)">talk page</a>. Please help <a href="/wiki/Special:EditPage/Quark_(dairy_product)" title="Special:EditPage/Quark (dairy product)">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Quark%22+brands+around+the+world">"Quark" brands around the world</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Quark%22+brands+around+the+world+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Quark%22+brands+around+the+world&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Quark%22+brands+around+the+world+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Quark%22+brands+around+the+world">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Quark%22+brands+around+the+world&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">March 2023</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:FarmersCheese_2114.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/FarmersCheese_2114.jpg/220px-FarmersCheese_2114.jpg" decoding="async" width="220" height="115" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/FarmersCheese_2114.jpg/330px-FarmersCheese_2114.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1d/FarmersCheese_2114.jpg/440px-FarmersCheese_2114.jpg 2x" data-file-width="1177" data-file-height="614" /></a><figcaption>Farmer cheese produced by <a href="/wiki/Lifeway_Foods" title="Lifeway Foods">Lifeway Foods</a></figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Latte_016.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Latte_016.jpg/220px-Latte_016.jpg" decoding="async" width="220" height="166" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Latte_016.jpg/330px-Latte_016.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Latte_016.jpg/440px-Latte_016.jpg 2x" data-file-width="1528" data-file-height="1152" /></a><figcaption>Russian<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> <i><a href="/wiki/Tvorog" title="Tvorog">tvorog</a></i>, a firmer and drier variety of quark</figcaption></figure> <p>Although common in continental Europe, manufacturing of quark is rare in the <a href="/wiki/Americas" title="Americas">Americas</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> A few dairies manufacture it, such as the <a href="/wiki/Vermont_Creamery" title="Vermont Creamery">Vermont Creamery</a> in <a href="/wiki/Vermont" title="Vermont">Vermont</a>,<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> and some specialty retailers carry it.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Lifeway_Foods" title="Lifeway Foods">Lifeway Foods</a> manufactures a product under the title "<a href="/wiki/Farmer_cheese" title="Farmer cheese">farmer cheese</a>" which is available in a variety of metropolitan locations with <a href="/wiki/American_Jews" title="American Jews">Jewish</a>, as well as former <a href="/wiki/Soviet_Union" title="Soviet Union">Soviet</a> populations.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> Elli Quark, a Californian manufacturer of quark, offers soft quark in different flavors.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>In Canada, the firmer East European variety of quark is manufactured by <a href="/wiki/Libert%C3%A9_Natural_Foods" class="mw-redirect" title="Liberté Natural Foods">Liberté Natural Foods</a>;<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> a softer German-style quark is manufactured in the <a href="/wiki/Didsbury,_Alberta" title="Didsbury, Alberta">Didsbury, Alberta</a>, plant of Calgary-based Foothills Creamery.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> Glengarry Fine Cheesemaking in <a href="/wiki/Lancaster,_Ontario" title="Lancaster, Ontario">Lancaster</a> (Eastern Ontario) also produces Quark.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> Also available in Canada is the very similar Dry Curd Cottage Cheese manufactured by <a href="/wiki/Dairyland_Canada" title="Dairyland Canada">Dairyland</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> Quark may also be available as <i>baking cheese</i>, <i>pressed cottage cheese</i>, or <i><a href="/wiki/Fromage_frais" class="mw-redirect" title="Fromage frais">fromage frais</a></i>.<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Australia" title="Australia">Australia</a>, Ukrainian traditional quark is produced by Blue Bay Cheese in the <a href="/wiki/Mornington_Peninsula" title="Mornington Peninsula">Mornington Peninsula</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> It is also sometimes available from supermarkets labelled as quark or quarg.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> </p><p>In <a href="/wiki/New_Zealand" title="New Zealand">New Zealand</a>, European traditional Kwark is produced by Karikaas in <a href="/wiki/North_Canterbury" class="mw-redirect" title="North Canterbury">North Canterbury</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> It is available in 350 g pots and available online and in speciality stores such as Moore Wilsons.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> </p><p>In the United Kingdom, fat-free quark is produced by several independent manufacturers based throughout the country.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> All the big four <a href="/wiki/List_of_supermarket_chains_in_the_United_Kingdom" title="List of supermarket chains in the United Kingdom">supermarkets in the UK</a> sell their own branded quark, as well as other brands of quark.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> </p><p>In Finland, quark (<i>rahka</i>) is commonly available in supermarkets, both in plain and flavored forms.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (March 2023)">citation needed</span></a></i>]</sup> It is produced by <a href="/wiki/Arla_Oy" title="Arla Oy">Arla</a>, <a href="/wiki/Valio" title="Valio">Valio</a> and is also sold under <a href="/wiki/Private_label" title="Private label">private labels</a> by <a href="/wiki/Kesko" title="Kesko">Kesko</a> and <a href="/wiki/S_Group" title="S Group">S Group</a>.<sup id="cite_ref-54" class="reference"><a href="#cite_note-54"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template noprint noexcerpt Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:NOTRS" class="mw-redirect" title="Wikipedia:NOTRS"><span title="This claim needs references to better sources. (March 2023)">better source needed</span></a></i>]</sup> It is often used as a dessert when mixed with berries and whipped cream.<sup id="cite_ref-55" class="reference"><a href="#cite_note-55"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template noprint noexcerpt Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:NOTRS" class="mw-redirect" title="Wikipedia:NOTRS"><span title="This claim needs references to better sources. (March 2023)">better source needed</span></a></i>]</sup> <a href="/wiki/Karelians" title="Karelians">Karelians</a> have a dish called <i>piimäpiirakka</i>, which is a quark pie.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=10" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/32px-Flag_of_Germany.svg.png" decoding="async" width="32" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/48px-Flag_of_Germany.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/64px-Flag_of_Germany.svg.png 2x" data-file-width="1000" data-file-height="600" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:Germany" title="Portal:Germany">Germany portal</a></span></li></ul> <ul><li><a href="/wiki/Clabber_(food)" title="Clabber (food)">Clabber (food)</a></li> <li><a href="/wiki/Mizithra" title="Mizithra">Mizithra</a></li> <li><a href="/wiki/List_of_ancient_dishes" title="List of ancient dishes">List of ancient dishes and foods</a></li> <li><a href="/wiki/List_of_German_cheeses" title="List of German cheeses">List of German cheeses</a></li> <li><a href="/wiki/List_of_cheeses" title="List of cheeses">List of cheeses</a></li> <li><a href="/wiki/Queso_fresco" class="mw-redirect" title="Queso fresco">Queso fresco</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="Explanatory_notes">Explanatory notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=11" title="Edit section: Explanatory notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text">This group is distinguished from the "rennet cheeses", whose coagulation relies primarily on the action of rennet, in Fox's classification scheme (1993).<sup id="cite_ref-fox_20-0" class="reference"><a href="#cite_note-fox-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text">20% FDM is also referred to as "half fat".<sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012407_39-0" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012407-39"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text">40% FDM is also referred to as "full fat".<sup id="cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012407_39-1" class="reference"><a href="#cite_note-FOOTNOTEGuineePudjyaFarkyhe2012407-39"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></span> </li> <li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text">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 Sahne."</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Citations">Citations</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=13" title="Edit section: Citations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626" /><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-Marks-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-Marks_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Marks_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Marks_1-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Marks_1-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMarks2010" class="citation encyclopaedia cs1">Marks, Gil (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT439">"Gevina Levana"</a>. <i>Encyclopedia of Jewish Food</i>. Hoboken: John Wiley & Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-39130-3" title="Special:BookSources/978-0-470-39130-3"><bdi>978-0-470-39130-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Gevina+Levana&rft.btitle=Encyclopedia+of+Jewish+Food&rft.place=Hoboken&rft.pub=John+Wiley+%26+Sons&rft.date=2010&rft.isbn=978-0-470-39130-3&rft.aulast=Marks&rft.aufirst=Gil&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DgFK_yx7Ps7cC%26pg%3DPT439&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Tacitus: <a rel="nofollow" class="external text" href="http://www.laurentianum.de/lggerm02.htm"><i>De origine et situ Germanorum</i> (Germania)</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120225142559/http://www.laurentianum.de/lggerm02.htm">Archived</a> 2012-02-25 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>, par. 23.</span> </li> <li id="cite_note-FOOTNOTEGuineePudjyaFarkyhe2012406-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012406_3-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFGuineePudjyaFarkyhe2012">Guinee, Pudjya & Farkyhe (2012)</a>, p. 406.</span> </li> <li id="cite_note-kluge1989-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-kluge1989_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-kluge1989_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFKluge1989" class="citation encyclopaedia cs1"><a href="/wiki/Friedrich_Kluge" title="Friedrich Kluge">Kluge, Friedrich</a> (1989). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=IoryCQAAQBAJ&pg=PA574">"Quark"</a>. <i>Etymologisches Wörterbuch der deutschen Sprache</i>. Walter de Gruyter. p. 574. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9783110845037" title="Special:BookSources/9783110845037"><bdi>9783110845037</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Quark&rft.btitle=Etymologisches+W%C3%B6rterbuch+der+deutschen+Sprache&rft.pages=574&rft.pub=Walter+de+Gruyter&rft.date=1989&rft.isbn=9783110845037&rft.aulast=Kluge&rft.aufirst=Friedrich&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DIoryCQAAQBAJ%26pg%3DPA574&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/3-11-084503-2" title="Special:BookSources/3-11-084503-2">3-11-084503-2</a> <span class="languageicon">(in German)</span></span> </li> <li id="cite_note-adelung-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-adelung_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFAdelung1798" class="citation encyclopaedia cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Johann_Christoph_Adelung" title="Johann Christoph Adelung">Adelung, Johann Christoph</a> (1798). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=F6AbAQAAMAAJ&pg=PA881">"Der Quargkäse"</a>. <i>Grammatisch-kritisches Wörterbuches der Hochdeutschen Mundart</i> (in German). p. 881.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Der+Quargk%C3%A4se&rft.btitle=Grammatisch-kritisches+W%C3%B6rterbuches+der+Hochdeutschen+Mundart&rft.pages=881&rft.date=1798&rft.aulast=Adelung&rft.aufirst=Johann+Christoph&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DF6AbAQAAMAAJ%26pg%3DPA881&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-kluge&seebold2002-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-kluge&seebold2002_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-kluge&seebold2002_6-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFKlugeSeebold2002" class="citation encyclopaedia cs1"><a href="/wiki/Friedrich_Kluge" title="Friedrich Kluge">Kluge, Friedrich</a> (2002). "Quark". <i>Etymologisches Wörterbuch der deutschen Sprache</i> (24., durchgesehene und erweiterte Auflage (bearbeitet von <a href="/wiki/Elmar_Seebold" title="Elmar Seebold">Elmar Seebold</a>) ed.). Berlin/New York: Walter de Gruyter. p. 605.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Quark&rft.btitle=Etymologisches+W%C3%B6rterbuch+der+deutschen+Sprache&rft.place=Berlin%2FNew+York&rft.pages=605&rft.edition=24.%2C+durchgesehene+und+erweiterte+Auflage+%28bearbeitet+von+Elmar+Seebold%29&rft.pub=Walter+de+Gruyter&rft.date=2002&rft.aulast=Kluge&rft.aufirst=Friedrich&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/3-11-017473-1" title="Special:BookSources/3-11-017473-1">3-11-017473-1</a><span class="languageicon">(in German)</span></span> </li> <li id="cite_note-pronk-tiethoff-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-pronk-tiethoff_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-pronk-tiethoff_7-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFPronk-Tiethoff2013" class="citation book cs1">Pronk-Tiethoff, Saskia (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=0iWLAgAAQBAJ&pg=PA71"><i>The Germanic loanwords in Proto-Slavic</i></a>. Rodopi. p. 71. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9789401209847" title="Special:BookSources/9789401209847"><bdi>9789401209847</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Germanic+loanwords+in+Proto-Slavic&rft.pages=71&rft.pub=Rodopi&rft.date=2013&rft.isbn=9789401209847&rft.aulast=Pronk-Tiethoff&rft.aufirst=Saskia&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D0iWLAgAAQBAJ%26pg%3DPA71&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span>, citing <a href="#CITEREFKlugeSeebold2002">Kluge & Seebold (2002)</a> "Quark", Philippa, EWN (Etymlogisch woordenboek van het Nederlands) "<i>kvark</i>", Schuster-Sewc, HEW (Historisch-etymologisches Wörterbuch der ober- und niedersorbischen Sprache) 20:1563, etc.</span> </li> <li id="cite_note-Pfeifer-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-Pfeifer_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Pfeifer_8-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Pfeifer_8-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text">Wolfgang Pfeifer. <i>Das Digitale Wörterbuch der deutschen Sprache (DWDS), Etymologisches Wörterbuch</i>. <a rel="nofollow" class="external text" href="http://www.dwds.de/?qu=Quark">Quark</a> <span class="languageicon">(in German)</span></span> </li> <li id="cite_note-hauptmann-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-hauptmann_9-0">^</a></b></span> <span class="reference-text">Johann Gottlieb Hauptmann. <i>Niederlausitzsche Wendische Grammatica.</i> Lübben, 1761. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=wAJKAAAAcAAJ&pg=PA73">Twarog</a>, p. 73 <span class="languageicon">(in German)</span>.</span> </li> <li id="cite_note-imholtz-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-imholtz_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-imholtz_10-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFImholtz1977" class="citation journal cs1">Imholtz, August A. Jr. (1977). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zNvyCQAAQBAJ&pg=PA148">"Charmed and Other Quarks"</a>. <i>Verbatim</i>. <b>3</b> (3): 148. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9783319148922" title="Special:BookSources/9783319148922"><bdi>9783319148922</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Verbatim&rft.atitle=Charmed+and+Other+Quarks&rft.volume=3&rft.issue=3&rft.pages=148&rft.date=1977&rft.isbn=9783319148922&rft.aulast=Imholtz&rft.aufirst=August+A.+Jr.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DzNvyCQAAQBAJ%26pg%3DPA148&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-schmid-11"><span class="mw-cite-backlink">^ <a href="#cite_ref-schmid_11-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-schmid_11-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFSchmid2004" class="citation book cs1 cs1-prop-foreign-lang-source">Schmid, Christian (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=iFNiAAAAMAAJ"><i>Durchs wilde Wortistan: unterwegs in der Welt der Wörter</i></a> (in German). Cosmos-Verlag. p. 88. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9783305004065" title="Special:BookSources/9783305004065"><bdi>9783305004065</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Durchs+wilde+Wortistan%3A+unterwegs+in+der+Welt+der+W%C3%B6rter&rft.pages=88&rft.pub=Cosmos-Verlag&rft.date=2004&rft.isbn=9783305004065&rft.aulast=Schmid&rft.aufirst=Christian&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DiFNiAAAAMAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-miklosich-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-miklosich_12-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFMiklosich1886" class="citation encyclopaedia cs1">Miklosich, Franz (1886). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=rFHRAAAAMAAJ&pg=PA366">"tvarogŭ"</a>. <i>Etymologisches wörterbuch der slavischen sprachen</i>. Wien: W. Braumüller. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-598-71007-9" title="Special:BookSources/978-0-598-71007-9"><bdi>978-0-598-71007-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=tvarog%C5%AD&rft.btitle=Etymologisches+w%C3%B6rterbuch+der+slavischen+sprachen&rft.place=Wien&rft.pub=W.+Braum%C3%BCller&rft.date=1886&rft.isbn=978-0-598-71007-9&rft.aulast=Miklosich&rft.aufirst=Franz&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DrFHRAAAAMAAJ%26pg%3DPA366&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-Vasmer-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-Vasmer_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Vasmer_13-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Vasmer_13-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFVasmer1973" class="citation encyclopaedia cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/Max_Vasmer" title="Max Vasmer">Vasmer, Max</a> (1973). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=B65JAQAAIAAJ"><i>Etimologicheskiy slovar' russkogo yazyka</i> <bdi lang="ru">Этимологический словарь русского языка</bdi></a> [<i>Etymological dictionary of Russian language</i>] (in Russian). Vol. 4. p. 31.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Etimologicheskiy+slovar%27+russkogo+yazyka+%D0%AD%D1%82%D0%B8%D0%BC%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9+%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C+%D1%80%D1%83%D1%81%D1%81%D0%BA%D0%BE%D0%B3%D0%BE+%D1%8F%D0%B7%D1%8B%D0%BA%D0%B0&rft.pages=31&rft.date=1973&rft.aulast=Vasmer&rft.aufirst=Max&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DB65JAQAAIAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span>; Vasmer, Max (1953-1958) <i>Russisches etymologisches Wörterbuch. Winter</i>, Heidelberg. <span class="languageicon">(in German)</span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFShanskyBobrova2004" class="citation cs2 cs1-prop-script">Shansky, N. M. (Н. М. Шанский); Bobrova, T. A. (Т. А. Боброва) (2004), <i>Shkol'nyy etimologicheskiy slovar' russkogo yazyka. Proiskhozhdeniye slov</i> <bdi lang="ru">Школьный этимологический словарь русского языка. Происхождение слов</bdi> [<i>Scholastic etymological dictionary of the Russian language. Origin of words</i>], Moscow: Drofa Дрофа</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Shkol%27nyy+etimologicheskiy+slovar%27+russkogo+yazyka.+Proiskhozhdeniye+slov+%D0%A8%D0%BA%D0%BE%D0%BB%D1%8C%D0%BD%D1%8B%D0%B9+%D1%8D%D1%82%D0%B8%D0%BC%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9+%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C+%D1%80%D1%83%D1%81%D1%81%D0%BA%D0%BE%D0%B3%D0%BE+%D1%8F%D0%B7%D1%8B%D0%BA%D0%B0.+%D0%9F%D1%80%D0%BE%D0%B8%D1%81%D1%85%D0%BE%D0%B6%D0%B4%D0%B5%D0%BD%D0%B8%D0%B5+%D1%81%D0%BB%D0%BE%D0%B2&rft.place=Moscow&rft.pub=Drofa+%D0%94%D1%80%D0%BE%D1%84%D0%B0&rft.date=2004&rft.aulast=Shansky&rft.aufirst=N.+M.+%28%D0%9D.+%D0%9C.+%D0%A8%D0%B0%D0%BD%D1%81%D0%BA%D0%B8%D0%B9%29&rft.au=Bobrova%2C+T.+A.+%28%D0%A2.+%D0%90.+%D0%91%D0%BE%D0%B1%D1%80%D0%BE%D0%B2%D0%B0%29&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/5-7107-8679-9" title="Special:BookSources/5-7107-8679-9">5-7107-8679-9</a> <span class="languageicon">(in Russian)</span>.</span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://wordinfo.info/unit/2208/ip:10/il:T">Greek names for cheese</a>.</span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">Johann Rädeln. <i>Europäischer Sprach-Schatz – oder ... Wörterbuch ... in drei Theile verfasset.</i> Leipzig, 1711. <span class="plainlinks"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=WWs1AQAAMAAJ&pg=PA715">"Quarg", Quark-Käs</a></span> <span class="languageicon">(in German)</span></span> </li> <li id="cite_note-bernd-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-bernd_17-0">^</a></b></span> <span class="reference-text">Christian Samuel Theodor Bernd. <i>Die deutsche Sprache in dem Herzogthume Posen und einem Theile des angrenzenden Königreiches Polen</i>. Bonn, 1820, p. 227, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=jzVGAAAAcAAJ&pg=PA227">Der Qua(o)rk</a> (in German).</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.fnec.fr/IMG/pdf/NI2008-176_Decret_fromage.pdf">"Note d'information accompagnant le décret n°2007-628 relatif aux fromages et spécialités fromagères"</a> <span class="cs1-format">(PDF)</span>. Ministère de l'économie. 2008.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Note+d%27information+accompagnant+le+d%C3%A9cret+n%C2%B02007-628+relatif+aux+fromages+et+sp%C3%A9cialit%C3%A9s+fromag%C3%A8res&rft.pub=Minist%C3%A8re+de+l%27%C3%A9conomie&rft.date=2008&rft_id=http%3A%2F%2Fwww.fnec.fr%2FIMG%2Fpdf%2FNI2008-176_Decret_fromage.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.ichkoche.at/topfen-rezepte/">"Die besten Topfen Rezepte"</a>. <i>IchKoche.at</i> (in Austrian German).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=IchKoche.at&rft.atitle=Die+besten+Topfen+Rezepte&rft_id=http%3A%2F%2Fwww.ichkoche.at%2Ftopfen-rezepte%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-fox-20"><span class="mw-cite-backlink">^ <a href="#cite_ref-fox_20-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-fox_20-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFox2004" class="citation cs2 cs1-prop-long-vol">Fox, Patrick F (2004), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=a95C5Nza5_EC">"1. Cheese: An Overview"</a>, <i>Cheese: Chemistry, Physics and Microbiology</i>, vol. 1: General Aspects (3rd ed.), Elsevier Academic Press, pp. <span class="nowrap">1–</span>2, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-08-050093-5" title="Special:BookSources/978-0-08-050093-5"><bdi>978-0-08-050093-5</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Cheese%3A+Chemistry%2C+Physics+and+Microbiology&rft.atitle=1.+Cheese%3A+An+Overview&rft.volume=1%3A+General+Aspects&rft.pages=%3Cspan+class%3D%22nowrap%22%3E1-%3C%2Fspan%3E2&rft.date=2004&rft.isbn=978-0-08-050093-5&rft.aulast=Fox&rft.aufirst=Patrick+F&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Da95C5Nza5_EC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span>. Also 2nd edition (1993), <a rel="nofollow" class="external text" href="https://books.google.com/books?&id=PZ_wBwAAQBAJ&pg=PA22">p. 22</a></span> </li> <li id="cite_note-Kaeseverordung-22"><span class="mw-cite-backlink">^ <a href="#cite_ref-Kaeseverordung_22-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Kaeseverordung_22-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.buzer.de/gesetz/5770/a79150.htm"><i>Käseverordung</i></a> (German <i>regulations on cheese</i>; in German).</span> </li> <li id="cite_note-davis-23"><span class="mw-cite-backlink">^ <a href="#cite_ref-davis_23-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-davis_23-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDavis1965" class="citation cs2">Davis, John Gilbert (1965), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=kAwrAQAAMAAJ"><i>Cheese: Manufacturing methods</i></a>, American Elsevier, p. 756, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780443010675" title="Special:BookSources/9780443010675"><bdi>9780443010675</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cheese%3A+Manufacturing+methods&rft.pages=756&rft.pub=American+Elsevier&rft.date=1965&rft.isbn=9780443010675&rft.aulast=Davis&rft.aufirst=John+Gilbert&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DkAwrAQAAMAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-ranken-24"><span class="mw-cite-backlink">^ <a href="#cite_ref-ranken_24-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ranken_24-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ranken_24-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-ranken_24-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-ranken_24-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-ranken_24-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-ranken_24-6"><sup><i><b>g</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFRanken2012" class="citation encyclopaedia cs1">Ranken, M. D. (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Ca_SBwAAQBAJ&pg=PA94">"Quarg"</a>. <i>Food Industries Manual</i>. Springer Science & Business Media. p. 94. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781461520993" title="Special:BookSources/9781461520993"><bdi>9781461520993</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Quarg&rft.btitle=Food+Industries+Manual&rft.pages=94&rft.pub=Springer+Science+%26+Business+Media&rft.date=2012&rft.isbn=9781461520993&rft.aulast=Ranken&rft.aufirst=M.+D.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DCa_SBwAAQBAJ%26pg%3DPA94&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4615-2099-3" title="Special:BookSources/978-1-4615-2099-3">978-1-4615-2099-3</a></span> </li> <li id="cite_note-fox&guinee&cogan&mcsweeney2000-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-fox&guinee&cogan&mcsweeney2000_25-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFoxGuineeCoganMcSweeney2000" class="citation cs2 cs1-prop-long-vol">Fox, Patrick F; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2000), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=-oRp5VCVTQQC&pg=PA380">"1. Cheese: An Overview"</a>, <i>Cheese: Chemistry, Physics and Microbiology</i>, vol. 1: General Aspects (1st ed.), Aspen, pp. <span class="nowrap">379–</span>380, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8342-1260-2" title="Special:BookSources/978-0-8342-1260-2"><bdi>978-0-8342-1260-2</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Cheese%3A+Chemistry%2C+Physics+and+Microbiology&rft.atitle=1.+Cheese%3A+An+Overview&rft.volume=1%3A+General+Aspects&rft.pages=%3Cspan+class%3D%22nowrap%22%3E379-%3C%2Fspan%3E380&rft.date=2000&rft.isbn=978-0-8342-1260-2&rft.aulast=Fox&rft.aufirst=Patrick+F&rft.au=Guinee%2C+Timothy+P.&rft.au=Cogan%2C+Timothy+M.&rft.au=McSweeney%2C+Paul+L.+H.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D-oRp5VCVTQQC%26pg%3DPA380&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-quarkmft-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-quarkmft_26-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFJelenA._Renz-Schauen1989" class="citation journal cs1">Jelen, P.; A. Renz-Schauen (1989). "Quark manufacturing innovations and their effect on quality, nutritive value and consumer acceptance". <i>Food Technology</i>. <b>43</b> (3): 74.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Technology&rft.atitle=Quark+manufacturing+innovations+and+their+effect+on+quality%2C+nutritive+value+and+consumer+acceptance&rft.volume=43&rft.issue=3&rft.pages=74&rft.date=1989&rft.aulast=Jelen&rft.aufirst=P.&rft.au=A.+Renz-Schauen&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-rats-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-rats_27-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFShahP._Jelen1991" class="citation journal cs1">Shah, N.; P. Jelen (1991). <a rel="nofollow" class="external text" href="https://www.journalofdairyscience.org/article/S0022-0302(91)78311-2/abstract">"Lactose absorption by postweaning rats from Yoghurt, Quark, and Quark whey"</a>. <i>Journal of Dairy Science</i>. <b>74</b> (5): <span class="nowrap">1512–</span>1520. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3168%2Fjds.S0022-0302%2891%2978311-2">10.3168/jds.S0022-0302(91)78311-2</a></span>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/1908866">1908866</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Dairy+Science&rft.atitle=Lactose+absorption+by+postweaning+rats+from+Yoghurt%2C+Quark%2C+and+Quark+whey&rft.volume=74&rft.issue=5&rft.pages=%3Cspan+class%3D%22nowrap%22%3E1512-%3C%2Fspan%3E1520&rft.date=1991&rft_id=info%3Adoi%2F10.3168%2Fjds.S0022-0302%2891%2978311-2&rft_id=info%3Apmid%2F1908866&rft.aulast=Shah&rft.aufirst=N.&rft.au=P.+Jelen&rft_id=https%3A%2F%2Fwww.journalofdairyscience.org%2Farticle%2FS0022-0302%2891%2978311-2%2Fabstract&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-fox&uniacke-lowe&mcsweeney&omahoney-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-fox&uniacke-lowe&mcsweeney&omahoney_28-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFoxUniacke-LoweMcSweeneyO'Mahony2015" class="citation cs2">Fox, Patrick F; Uniacke-Lowe, T.; McSweeney, Paul L. H.; O'Mahony, J. A. (2015), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zNvyCQAAQBAJ&pg=PA148"><i>Dairy Chemistry and Biochemistry</i></a> (2nd ed.), Springer, p. 148, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-3191-4892-2" title="Special:BookSources/978-3-3191-4892-2"><bdi>978-3-3191-4892-2</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dairy+Chemistry+and+Biochemistry&rft.pages=148&rft.edition=2nd&rft.pub=Springer&rft.date=2015&rft.isbn=978-3-3191-4892-2&rft.aulast=Fox&rft.aufirst=Patrick+F&rft.au=Uniacke-Lowe%2C+T.&rft.au=McSweeney%2C+Paul+L.+H.&rft.au=O%27Mahony%2C+J.+A.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DzNvyCQAAQBAJ%26pg%3DPA148&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-gf-29"><span class="mw-cite-backlink">^ <a href="#cite_ref-gf_29-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-gf_29-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-gf_29-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-gf_29-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-gf_29-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://germanfoods.org/german-food-facts/german-cheese-and-dairy-guide/">"Guide to German Cheese and Dairy Products"</a>. <i>Germanfoods.org</i>. 30 September 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">13 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Germanfoods.org&rft.atitle=Guide+to+German+Cheese+and+Dairy+Products&rft.date=2015-09-30&rft_id=https%3A%2F%2Fgermanfoods.org%2Fgerman-food-facts%2Fgerman-cheese-and-dairy-guide%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-staff-30"><span class="mw-cite-backlink">^ <a href="#cite_ref-staff_30-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-staff_30-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-staff_30-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFStaff1998" class="citation book cs1">Staff, M. C. (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=BuR28Y-S4SMC&pg=PA148">"4 Cultured Milk and Fresh Cheeses"</a>. <i>Technology of Dairy Products</i>. Blackie Academic & Professional (Thomson Science). p. 148. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780751403442" title="Special:BookSources/9780751403442"><bdi>9780751403442</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=4+Cultured+Milk+and+Fresh+Cheeses&rft.btitle=Technology+of+Dairy+Products&rft.pages=148&rft.pub=Blackie+Academic+%26+Professional+%28Thomson+Science%29&rft.date=1998&rft.isbn=9780751403442&rft.aulast=Staff&rft.aufirst=M.+C.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DBuR28Y-S4SMC%26pg%3DPA148&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-daweke-31"><span class="mw-cite-backlink">^ <a href="#cite_ref-daweke_31-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-daweke_31-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDawekeHaaseIrmsche2013" class="citation cs2">Daweke, H.; Haase, J.; Irmsche, K. (2013), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=PPt_BwAAQBAJ&pg=PA225"><i>Diätkatalog: Diätspeisepläne, Indikation und klinische Grundlagen</i></a>, Springer-Verlag, pp. 215, 225, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-6429-6537-1" title="Special:BookSources/978-3-6429-6537-1"><bdi>978-3-6429-6537-1</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Di%C3%A4tkatalog%3A+Di%C3%A4tspeisepl%C3%A4ne%2C+Indikation+und+klinische+Grundlagen&rft.pages=215%2C+225&rft.pub=Springer-Verlag&rft.date=2013&rft.isbn=978-3-6429-6537-1&rft.aulast=Daweke&rft.aufirst=H.&rft.au=Haase%2C+J.&rft.au=Irmsche%2C+K.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DPPt_BwAAQBAJ%26pg%3DPA225&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEDruschEinhorn-Stoll201624-32"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEDruschEinhorn-Stoll201624_32-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEDruschEinhorn-Stoll201624_32-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFDruschEinhorn-Stoll2016">Drusch & Einhorn-Stoll (2016)</a>, p. 24.</span> </li> <li id="cite_note-farkye&vedamuthu-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-farkye&vedamuthu_33-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFarkyeVedamuthu2005" class="citation cs2">Farkye, Nana Y.; Vedamuthu, Ebenezer R. (2005), Robinson, Richard K. (ed.), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=jBwlIsEw8NkC&pg=PA484">"Microbiology of Soft Cheeses"</a>, <i>Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products</i>, John Wiley & Sons, p. 484, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-4712-2756-4" title="Special:BookSources/978-0-4712-2756-4"><bdi>978-0-4712-2756-4</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Dairy+Microbiology+Handbook%3A+The+Microbiology+of+Milk+and+Milk+Products&rft.atitle=Microbiology+of+Soft+Cheeses&rft.pages=484&rft.date=2005&rft.isbn=978-0-4712-2756-4&rft.aulast=Farkye&rft.aufirst=Nana+Y.&rft.au=Vedamuthu%2C+Ebenezer+R.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DjBwlIsEw8NkC%26pg%3DPA484&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-fox&guinee&cogan&mcsweeney2017-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-fox&guinee&cogan&mcsweeney2017_34-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFoxGuineeCoganMcSweeney2017" class="citation cs2">Fox, Patrick F; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2017), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=vCLkDAAAQBAJ&pg=PA571"><i>Fundamentals of Cheese Science</i></a> (2nd ed.), Springer, p. 571, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4899-7681-9" title="Special:BookSources/978-1-4899-7681-9"><bdi>978-1-4899-7681-9</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fundamentals+of+Cheese+Science&rft.pages=571&rft.edition=2nd&rft.pub=Springer&rft.date=2017&rft.isbn=978-1-4899-7681-9&rft.aulast=Fox&rft.aufirst=Patrick+F&rft.au=Guinee%2C+Timothy+P.&rft.au=Cogan%2C+Timothy+M.&rft.au=McSweeney%2C+Paul+L.+H.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DvCLkDAAAQBAJ%26pg%3DPA571&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.thedutchtable.com/2012/07/kwark.html">The Dutch Table: How to make quark</a></span> </li> <li id="cite_note-npo3kvw-36"><span class="mw-cite-backlink">^ <a href="#cite_ref-npo3kvw_36-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-npo3kvw_36-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation episode cs1"><a rel="nofollow" class="external text" href="https://www.npo3.nl/keuringsdienst-van-waarde/15-02-2018/KN_1696749">"Kwark"</a>. <i>Keuringsdienst van Waarde</i>. 15 February 2018. NPO 3<span class="reference-accessdate">. Retrieved <span class="nowrap">26 June</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Keuringsdienst+van+Waarde&rft.date=2018-02-15&rft_id=https%3A%2F%2Fwww.npo3.nl%2Fkeuringsdienst-van-waarde%2F15-02-2018%2FKN_1696749&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://vsegost.com/Catalog/59/5905.shtml">ГОСТ Р 52096-2003. <i>Творог. Технические условия</i>.</a> (Russian state standard <a href="/wiki/GOST" title="GOST">GOST</a> R 52096-2003. <i>Tvorog. Specifications</i>; in Russian). The standard for <i>tvorog</i> is defined separately from the standards for cheeses.</span> </li> <li id="cite_note-Russian_Tvorog-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-Russian_Tvorog_38-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFPokrovskiySamsonov1981" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Pokrovskiy, A. A. (А. А. Покровский); Samsonov, M. A. (М. А. Самсонов), eds. (1981). <i>Spravochnik po diyetologii</i> <bdi lang="ru">Справочник по диетологии</bdi> [<i>Dietology Handbook</i>] (in Russian). Moscow: Medicina publishers.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Spravochnik+po+diyetologii+%D0%A1%D0%BF%D1%80%D0%B0%D0%B2%D0%BE%D1%87%D0%BD%D0%B8%D0%BA+%D0%BF%D0%BE+%D0%B4%D0%B8%D0%B5%D1%82%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D0%B8&rft.place=Moscow&rft.pub=Medicina+publishers&rft.date=1981&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEGuineePudjyaFarkyhe2012407-39"><span class="mw-cite-backlink">^ <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012407_39-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-FOOTNOTEGuineePudjyaFarkyhe2012407_39-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFGuineePudjyaFarkyhe2012">Guinee, Pudjya & Farkyhe (2012)</a>, p. 407.</span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFGrell1999" class="citation book cs1">Grell, Monika (1999). <i>Unterrichtsrezepte</i>. Beltz. p. 156. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-407-22008-0" title="Special:BookSources/978-3-407-22008-0"><bdi>978-3-407-22008-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Unterrichtsrezepte&rft.pages=156&rft.pub=Beltz&rft.date=1999&rft.isbn=978-3-407-22008-0&rft.aulast=Grell&rft.aufirst=Monika&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-weiss-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-weiss_43-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWeiss2016" class="citation book cs1"><a href="/wiki/Luisa_Weiss" title="Luisa Weiss">Weiss, Luisa</a> (2016). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=3GYYDQAAQBAJ&pg=PA48">"Käsekuchen (Classic Quark Cheesecake); Quarkkuchen mit Mandarinen (Mandarin Orange Cheesecake)"</a>. <i>Classic German Baking: The Very Best Recipes for Traditional Favorites</i>. Ten Speed Press. pp. <span class="nowrap">48–</span>49, <span class="nowrap">52–</span>53. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781607748250" title="Special:BookSources/9781607748250"><bdi>9781607748250</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=K%C3%A4sekuchen+%28Classic+Quark+Cheesecake%29%3B+Quarkkuchen+mit+Mandarinen+%28Mandarin+Orange+Cheesecake%29&rft.btitle=Classic+German+Baking%3A+The+Very+Best+Recipes+for+Traditional+Favorites&rft.pages=%3Cspan+class%3D%22nowrap%22%3E48-%3C%2Fspan%3E49%2C+%3Cspan+class%3D%22nowrap%22%3E52-%3C%2Fspan%3E53&rft.pub=Ten+Speed+Press&rft.date=2016&rft.isbn=9781607748250&rft.aulast=Weiss&rft.aufirst=Luisa&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D3GYYDQAAQBAJ%26pg%3DPA48&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFRönner2006" class="citation book cs1">Rönner, Josef (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=xCv-sxOG9uUC"><i>Backen mit Trennkost</i></a>. Schlütersche. pp. <span class="nowrap">79–</span>80. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-89994-056-5" title="Special:BookSources/978-3-89994-056-5"><bdi>978-3-89994-056-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Backen+mit+Trennkost&rft.pages=%3Cspan+class%3D%22nowrap%22%3E79-%3C%2Fspan%3E80&rft.pub=Schl%C3%BCtersche&rft.date=2006&rft.isbn=978-3-89994-056-5&rft.aulast=R%C3%B6nner&rft.aufirst=Josef&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DxCv-sxOG9uUC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.thedutchtable.com/search/label/Kwarktaart%20%28Dutch%20Quark%20Pie%29">"The Dutch Table: Kwarktaart"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">26 June</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+Dutch+Table%3A+Kwarktaart&rft_id=https%3A%2F%2Fwww.thedutchtable.com%2Fsearch%2Flabel%2FKwarktaart%2520%2528Dutch%2520Quark%2520Pie%2529&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.cheese.com/quark/">"Quark - Cheese.com"</a>. <i>www.cheese.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-03-22</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.cheese.com&rft.atitle=Quark+-+Cheese.com&rft_id=https%3A%2F%2Fwww.cheese.com%2Fquark%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-48">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://culturecheesemag.com/node/1563">Quark (Vermont Butter & Cheese Creamery)</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110125051836/http://culturecheesemag.com/node/1563">Archived</a> 2011-01-25 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>, <i>Culture</i>.</span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20111117025941/http://www.seward.coop/quark">"Milton Creamery Quark available in Minnesota"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.seward.coop/quark">the original</a> on 2011-11-17<span class="reference-accessdate">. Retrieved <span class="nowrap">2011-11-14</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Milton+Creamery+Quark+available+in+Minnesota&rft_id=http%3A%2F%2Fwww.seward.coop%2Fquark&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080920131249/http://www.germandeli.com/040817010014.html">"Appel Farms Traditional Quark (Green Label)"</a>. GermanDeli.com. Archived from <a rel="nofollow" class="external text" href="http://www.germandeli.com/040817010014.html">the original</a> on 2008-09-20<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-06-19</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Appel+Farms+Traditional+Quark+%28Green+Label%29&rft.pub=GermanDeli.com&rft_id=http%3A%2F%2Fwww.germandeli.com%2F040817010014.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080411111350/http://butterandcheese.net/cgi-local/SoftCart.100.exe/scstore/c-CowsBS_Milk_Cheese.html?L+scstore+zkmf6271ff384538+1199675875">"Cows' Milk Cheeses"</a>. Vermont Butter and Cheese Company Store. Archived from <a rel="nofollow" class="external text" href="http://butterandcheese.net/cgi-local/SoftCart.100.exe/scstore/c-CowsBS_Milk_Cheese.html?L+scstore+zkmf6271ff384538+1199675875">the original</a> on 2008-04-11<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-06-19</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Cows%27+Milk+Cheeses&rft.pub=Vermont+Butter+and+Cheese+Company+Store&rft_id=http%3A%2F%2Fbutterandcheese.net%2Fcgi-local%2FSoftCart.100.exe%2Fscstore%2Fc-CowsBS_Milk_Cheese.html%3FL%2Bscstore%2Bzkmf6271ff384538%2B1199675875&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.elliquark.com/">"Elli Quark"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2015-07-16</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Elli+Quark&rft_id=https%3A%2F%2Fwww.elliquark.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.westerncreamery.com/en/products_bs.html">"Baker's special"</a>. Western Creamery<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-06-19</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Baker%27s+special&rft.pub=Western+Creamery&rft_id=http%3A%2F%2Fwww.westerncreamery.com%2Fen%2Fproducts_bs.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://keventajat.fi/ruoka/kuluttaja-proteiinirahkojen-todellinen-koostumus-yllattaa-katso-vertailu/">"Kuluttaja: Proteiinirahkojen todellinen koostumus yllättää – katso vertailu"</a>. 29 October 2014.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Kuluttaja%3A+Proteiinirahkojen+todellinen+koostumus+yll%C3%A4tt%C3%A4%C3%A4+%E2%80%93+katso+vertailu&rft.date=2014-10-29&rft_id=https%3A%2F%2Fkeventajat.fi%2Fruoka%2Fkuluttaja-proteiinirahkojen-todellinen-koostumus-yllattaa-katso-vertailu%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.meillakotona.fi/reseptit/marjarahka">"Marjarahka"</a>. 20 July 2005.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Marjarahka&rft.date=2005-07-20&rft_id=https%3A%2F%2Fwww.meillakotona.fi%2Freseptit%2Fmarjarahka&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span></span> </li> <li id="cite_note-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-56">^</a></b></span> <span class="reference-text">Nevavesi, Heli. <i>Ortodoksisen paaston ja pääsiäisen ruokakulttuuri Raja-Karjalassa syntyneiden keskuudessa ja Valamon luostarissa.</i> Savonia AMK 2004. <a rel="nofollow" class="external free" href="http://portal.savonia.fi/img/amk/sisalto/_tki-ja-palvelut/julkaisutoiminta/pdf/Ortodoksisen_paaston_ja_paasiaisen_ruokakulttuuri_Raja_Karjalassa_koko-teos.pdf">http://portal.savonia.fi/img/amk/sisalto/_tki-ja-palvelut/julkaisutoiminta/pdf/Ortodoksisen_paaston_ja_paasiaisen_ruokakulttuuri_Raja_Karjalassa_koko-teos.pdf</a></span> </li> </ol></div> <div class="mw-heading mw-heading3"><h3 id="General_bibliography">General bibliography</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Quark_(dairy_product)&action=edit&section=14" title="Edit section: General bibliography"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDruschEinhorn-Stoll2016" class="citation cs2">Drusch, S.; Einhorn-Stoll, U. (2016), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=iGChCwAAQBAJ&pg=PA24">"3. Quark: A Traditional German Fresh Cheese"</a>, <i>Modernization of Traditional Food Processes and Products</i>, Springer, pp. <span class="nowrap">21–</span>30, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781489976710" title="Special:BookSources/9781489976710"><bdi>9781489976710</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Modernization+of+Traditional+Food+Processes+and+Products&rft.atitle=3.+Quark%3A+A+Traditional+German+Fresh+Cheese&rft.pages=%3Cspan+class%3D%22nowrap%22%3E21-%3C%2Fspan%3E30&rft.date=2016&rft.isbn=9781489976710&rft.aulast=Drusch&rft.aufirst=S.&rft.au=Einhorn-Stoll%2C+U.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DiGChCwAAQBAJ%26pg%3DPA24&rfr_id=info%3Asid%2Fen.wikipedia.org%3AQuark+%28dairy+product%29" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4899-7671-0" title="Special:BookSources/978-1-4899-7671-0">978-1-4899-7671-0</a></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFGuineePudjyaFarkyhe2012" class="citation cs2 cs1-prop-long-vol">Guinee, T.; Pudjya, P. D.; Farkyhe, N. Y. (2012), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=wEvaBwAAQBAJ&pg=PA406">"Fresh Acid-Cured Cheese Varieties"</a>, <i>Cheese: Chemistry, Physics and Microbiology</i>, vol. 2: Major Cheese Groups (2nd ed.), Springer, pp. <span class="nowrap">363–</span>420, <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4615-2648-3" title="Special:BookSources/978-1-4615-2648-3"><bdi>978-1-4615-2648-3</bdi></a></cite><span 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