Definition of Ricotta Cheese and Quark
Do you know What is Ricotta Cheese and Quark. If you are looking for the definition of Ricotta Cheese and Quark or want to know what is Ricotta Cheese and Quark?, then this is where you will fetch your answers. Well, in simple terms
- Ricotta is an Italian whey cheese made from sheep or cow, goat, or Italian water buffalo milk whey left over from the production of cheese.
- Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
While Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. Both these products are unique in their own ways. Ricotta Cheese is a White colored dairy product and Quark is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Ricotta Cheese bears Not Available flavor with a Not Available aroma whereas Quark has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Ricotta Cheese originated in Italy, whereas origin of Quark is traced back to Germany.