By Anna McElhatton, Mustapha Missbah El Idrissi
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3 Traditional Quark Processing The production of quark developed from the naturally occurring acidiﬁcation during storage of milk and subsequent coagulation of the milk proteins. The ﬁrst quark was made more or less “by accident”: In order to increase the yield of cream, milk was stored for a prolonged period, during which natural acidiﬁcation occurred. The resulting product was found to be useful as a food. In the nineteenth century, quark was almost exclusively produced for home requirements.
1981a). The traditional Irish Cream liqueur is a premium product, containing whiskey as part of the spirit content and a composition which is at high end of the milk fat range. 1. The manufacture of cream liqueurs is detailed by Banks et al. (1981a), and Banks and Muir (1985, 1988). The two methods of manufacture discussed are the single- stage and two-stage methods. In the former, caseinate and sugar are dissolved in the water at 85 °C by vigorous stirring, and the air is dispersed from the mixture.
1999; Śmietana et al. 2003). 7, and acidity 30–34°SH (sometimes the milk is acidiﬁed to only 20–25°SH and coagulation is achieved by heating to 40 °C). Mature curd has the consistency of soft jelly with no cracks and separation of whey. It should give a break with equal edges and smooth walls (Dmytrów et al. 2010). 3 Cutting, Pressing, and Formation of the Curd The curd treatment process is designed to release the whey from the milk and to obtain a concentrated protein curd (Nitecka and Popiołek 1990; Siemianowski et al.