Quark is won by acidifying milk and subsequently separating off the whey. The quark so won is a mixture of protein (casein) and fat, from which cheese can be produced. The acidification of milk results in products which keep longer. The flocculation of casein is analogous to the start of digestion in the stomach.
What you can learn about
- Preparation and properties of quark
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered