|
Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany, Austria, Switzerland), northern Europe (Denmark, Estonia, Finland, Latvia, Lithuania, Norway, Sweden), the Netherlands, Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks, Poles, Russians, Ukrainians and Belarusians), and of Ashkenazi Jews. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.〔See also this diagram for another manufacturing process〕 It can be classified as fresh acid-set cheese,〔(''Käseverordung'' ) (German ''regulations on cheese''; in German).〕 though in some countries it is traditionally considered a distinct fermented milk product.〔(ГОСТ Р 52096-2003. ''Творог. Технические условия''. ) (Russian state standard GOST R 52096-2003. ''Tvorog. Specifications''; in Russian). The standard for ''tvorog'' is defined separately from the standards for cheeses.〕 Traditional quark is made without rennet, but in some modern dairies rennet is added.〔(''Klassiker in weiß'' ), Bioverlag (in German).〕 It is soft, white and unaged, and usually has no salt added. Dictionaries usually translate it as curd cheese, cottage cheese or sometimes farmer cheese. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is ''зернёный творог'', literally "grainy quark"). Quark is similar to French fromage blanc, Indian chhena, and the queso fresco made in the Iberian Peninsula and in some Latin American countries, but is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian ''chak(k)a'', the Arabic labneh, and the Central Asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. ==Name== Quark is possibly described by Tacitus in his book ''Germania'' as ''lac concretum'' ("thick milk"), eaten by Germanic peoples.〔Tacitus: (''De origine et situ Germanorum'' (Germania) ), par. 23〕 However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. The modern name comes from the Late Middle High German ''Quark'', also spelled ''quarc'', ''twarc'', ''zwarg'',〔Friedrich Kluge: ''Etymologisches Wörterbuch der deutschen Sprache.'' 24., durchgesehene und erweiterte Auflage (bearbeitet von Elmar Seebold), Walter de Gruyter, Berlin/New York 2002, p. 605. ISBN 3-11-017473-1 (in German).〕 ''Quarck'',〔Johann Rädeln. ''Europäischer Sprach-Schatz – oder ... Wörterbuch ... in drei Theile verfasset.'' Leipzig, 1711. (Quarck, Quarg, Quark-Käs ) (in German).〕 ''dwarg'', or ''quargel.''〔Christian Samuel Theodor Bernd. ''Die deutsche Sprache in dem Herzogthume Posen und einem Theile des angrenzenden Königreiches Polen''. Bonn, 1820, p. 227, (Der Qua(o)rk ) (in German).〕 The usage in German is documented since the 14th century.〔 Cognate names are used in Scandinavia (Danish ''kvark'', Norwegian and Swedish ''kvarg'') and the Netherlands (Dutch ''kwark''). The German word itself was presumably borrowed from a West Slavic language〔〔Wolfgang Pfeifer. ''Das Digitale Wörterbuch der deutschen Sprache (DWDS), Etymologisches Wörterbuch''. (Quark ) (in German).〕 (cf. Lower Sorbian ''twarog'',〔〔Johann Gottlieb Hauptmann. ''Niederlausitzsche Wendische Grammatica.'' Lübben, 1761. (Twarog ) (in German).〕 Upper Sorbian ''twaroh'',〔 Polish ''twaróg'',〔 Czech and Slovak ''tvaroh'',〔 as well as East Slavic: Belarusian ''тварог'', tr. ''tvarog'', and Russian ''творог'', tr. ''tvorog''). The original Old Slavonic '' *tvarogъ'' is supposed to be related to the Church Slavonic ''творъ'', tr. ''tvor'', meaning "form".〔Max Vasmer. ''Russisches etymologisches Wörterbuch. Winter'', Heidelberg, 1953-1958 (in German).〕 The meaning can thus be interpreted as "milk which solidified and took a form."〔Н. М. Шанский, Т. А. Боброва. ''Школьный этимологический словарь русского языка. Происхождение слов.'' Москва, Дрофа, 2004. ISBN 5-7107-8679-9 (in Russian).〕 The word formation is thus similar to that of the Italian ''formaggio'' and French ''fromage''.〔 The Slavic words may also be cognate with Greek name for cheese ''τῡρός''.〔〔(Greek names for cheese )〕 A cognate term for quark, ''túró'', is used in Hungarian, with the word ''juhtúró'' referring to curd cheese made from ewe's milk. In several languages quark is also known as "white cheese" ((フランス語:fromage blanc), southern Germany: ''Weißkäse'' or ''weißer Käs'', Hebrew: ''Gvina Levana'' ''גבינה לבנה'', (リトアニア語:baltas sūris), Polish: ''biały ser'', (セルビア語:''beli sir'')), as opposed to any rennet-set "yellow cheese". Another French name for it is ''fromage frais'' (fresh cheese), where the difference to ''fromage blanc'' is defined by French legislation: a product named ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'' fermentation has been halted.〔Note d'information accompagnant le décret n°2007-628 relatif aux fromages et spécialités fromagères (Ministère de l'économie )〕 In Swiss French, it is usually called ''seré''. In Austria, the name ''Topfen'' (pot cheese) is common. In Flanders, it is called ''plattekaas'' (flat cheese). In Finnish, it is known as ''rahka'', while in Estonian as ''kohupiim'' (foamy milk), in Lithuanian as ''varškės sūris'' (curd cheese), and in Latvian as ''biezpiens'' (thick milk). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Quark (dairy product)」の詳細全文を読む スポンサード リンク
|
