Quark (dairy product) Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are
Rennet The most widely used FPC is produced either by the fungus "Aspergillus niger" and commercialized under the trademark CHY-MAX® by the Danish company Chr. Hansen, or produced by "Kluyveromyces lactis" and commercialized under the trademark MAXIREN® by the Dutch company DSM. FPC is chymosin B, so is more pure than animal rennet, which contains a multitude of proteins. FPC can provide several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture, and reduced bitterness. Cheeses produced with FPC can be certified kosher and halal, and are suitable for vegetarians if