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US 7,108,875 B2Granted
Composition and method for preparing basic quark and further processing of the basic quark
AssigneeBüllinger Bütterei
InventorMarc Boone
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AssigneeBüllinger Bütterei
InventorMarc Boone
Estimating the term…
The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. %, a phospholipid content ranging from 20 to 35% in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark.
Method for preparing basic quark, originating from buttermilk, whereby the buttermilk is ripened and is subsequently separated into quark and whey, wherein “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream, after pasteurisation is cooled to a temperature from 22 to 24° C., after which acidulation culture and coagulant is added;
Dependencies are inferred from the claim text.