| 摘要 |
The invention relates to a method for preparing cheese of the quark type, originating from buttermilk, which is obtained by churning cream into butter and buttermilk in traditional manner, whereby the buttermilk is heated and/or ripened and is subsequently separated into an aqueous fraction (whey) and a product fraction (quark) by exerting a force and/or pressure difference between the buttermilk to be separated and the separated aqueous fraction. Moreover a centrifugal force is exerted on the heated and/or ripened buttermilk. Preferably utilised in a quark centrifuge. The invention further relates to a fresh low-fat cheese of the quark type, on the basis of buttermilk, which has a fat content of less than 2 wt.% with nevertheless a full and mild taste and a smooth and firm texture. |
