Quark matrix with improved taste characteristics (I)

A quark matrix having improved taste characteristics, obtained by the combination of the following order of processing steps:

• (a) subjecting raw milk to heat treatment, separating the cream,
• (b) subjecting the skimmed milk thus obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1,
• (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2,
• (d) subjecting the second permeate P2 to an electrodialysis step practically completely removing monovalent and divalent ions to obtain a salt-depleted diluate D1, wherein said step (c) is the sole demineralization step occurring in said processing,
• (e) combining the diluate D1 with the retentate R1,
• (f) subjecting the combination product thus obtained to heat treatment until denaturation sets in,
• (g) fermenting the denaturation product thus obtained by the addition of starter cultures and rennet, and
• (h) adjusting the fermentation product thus obtained to defined dry matter and protein contents,
• wherein the quark matrix thus obtained has a sodium content of below 50 ppm, 15-20% by weight dry matter content and 10-15% by weight protein content, both reduced sodium content and mineral content together with improved sensory taste properties being less bitter, less grainy, more fresh, more creamy and softer.