Quark cheese is an integral element of many people's diets, especially - those physically active, working on their bodies and wanting to eat healthily. However, not everything that has been written or spoken about quark is true. What's more, many facts about this product are omitted. In this article I will describe a few curiosities about quark cheese that not everybody knows about.
Proteins found in quark cheese are balanced and fully digestive
There are many theories which state that proteins found in quark cheese are not balanced, which is supposed to be caused by inappropriate aminogram on the one hand, and on the other - low digestibility of this product. However, those beliefs are wrong and unfair. In reality, casein (which is quark protein) has slightly worse amino acids composition than e.g. egg white, whey protein or chicken breast protein, but it is still a high-quality protein and it is inappropriate to call it "defective". The digestibility problem is that the process of the decomposition of the quark proteins takes a long time. Casein creates a characteristic clot which stays in stomach for a long time. That's the reason why it is called a slowly absorbed protein, which is also used on purpose in sports supplementation (there are slowly absorbed protein supplements).
Quark cheese is not a must in supper
Because of the fact that quark is digested slowly, it is advised to eat it before going to sleep. Long process of decomposition causes that the amino acids are released slowly, supplying the muscle tissue also during the night lent. There is some logic in this assumption, but it has some flaws. First of all, when we supply the body with proteins throughout the whole day, we don't have to worry that muscles will get insufficient amount of amino acids during night. Research proves that such breaks in the supply of formative substances may improve the specific sensitivity to their presence. As a result, muscle cells use amino acids eaten in a form of a morning omelette in a better way. Second of all, there are many other products which are digested slowly - such as eggs or meat rich in connective tissue. Using them when composing supper may cause similar effects (when it comes to releasing amino acids) as consuming quark.
Quark is a poor source of calcium
Against common belief, there isn't much calcium in quark. It is only about 70 - 100mg per 100g. Daily organism's needs are ten times higher (RDA for calcium is 1000mg for adults). Additionally, the ratio between calcium and phosphorus is disadvantageous in quark and it makes it harder to use this element effectively by the body. In comparison, in rennet cheese the amount of calcium is 5 -10 times higher than in quark. It is also characterized with much better ratio of this mineral to phosphorus (gouda cheese - 800mg of calcium and 500mg of phosphorus, parmesan cheese 1400mg of calcium and 800mg of phosphorus, lean quark 95mg of calcium and 240mg of phosphorus). Therefore, it's not worth staying with quark cheese when looking for good source of calcium.
You can make quark cheese yourself
Making quark is very easy, but it's best when it's made of fresh milk which we will treat thermally ourselves. It's hard to ferment milk from the shop, however, it's not impossible. It only needs a few attempts in choosing the best raw product. The best one is the pasteurized milk (not UHT) or microfiltrated one. You should heat it to 22 - 25 *C and add proper amount of so-called vaccine (which is a proper set of organisms), in order to make a clot after only 12-14 hours. It is important to keep the same temperature throughout the whole process of fermenting milk. After the clot is created, it should be transported to a sieve with linen cloth, which will allow to separate whey. The process can be stopped at any moment, e.g. when we already think that the consistency of cheese is fine. That's how we obtain soft not heated quark cheese. There are also other methods allowing to get other kinds of quark.
Quark should not necessarily be lean
Many people choose lean quark on purpose and then add olive oil to increase the amount of fat in it. In fact, olive oil may be a valuable addition to the diet (but only that high-quality one), but it doesn't mean that it has to be the main source of fat, especially that milk fat has some advantages, too. Most of all, it is already emulsified, which makes it better digestive, besides, it supplies a lot of medium chain fatty acids acting thermogenically, additionally, it supplies some amounts of vitamins A, E, D and K, as well as conjugated dienes of linoleic acid called CLA. Of course, when choosing semi-skimmed or fat quark, we will not drastically increase the intake of the mentioned nutrients comparing to the amount eaten with lean quark. I only mention them because I don't want anybody to be afraid of milk fat or delete it from the diet only to complete the deficit with large doses of olive oil. By the way, I have to add, that scientific research prove that higher attendance of the energy from milk fat in diet does not influence the body or the condition of vascular system in a bad way.
The French don't eat quark
French people are commonly known for their love for different kinds of cheese, but they don't eat quark cheese. It is treated as an in-process product, or a raw material that can be used to obtain other milk produce. Some people suggest another meaning of this fact by saying that if the French don't eat quark, nobody should, because it has to be a low-quality product. Well, there are many reasons for not eating quark, but this one seems rather not sensible. French people don't eat "white cheese" because there isn't any wine that would match it. The connection of wine and cheese is very important to them because of their culture and preferences. That's the whole philosophy.