Quark: good nutritional values in a powerhouse of freshness
The big question at the breakfast table: what goes better with muesli – quark or yoghurt? Is quark also suitable as a spread under jam or should it be cream cheese? Just a moment: somehow, it all seems similar, so what exactly is quark and what nutritional values does it have? We hope the following facts about the classification of quark, its production and its health value interest you.
Storage time*
| BioFresh Meat & Dairy safe just above 0 °C with low humidity | 20 days |
| Refrigerator compartment 7 °C | 7 days |
| Freezer compartment -18 °C | 10 months |
The key points
- Quark is rich in protein, low in fat (especially low-fat quark) and ideal for a healthy, calorie-conscious diet.
- It contains important vitamins (e.g. B1, B2, A) and minerals such as calcium and phosphorus.
- Due to its high protein content, quark is particularly popular with athletes – it also keeps you feeling full for longer.
- Be sure to always store quark in a cool place.
Strength and health: all the benefits of quark and its nutritional values
In addition to water, quark also has a very high protein content. Our body can also make good use of the protein, as it contains many essential building blocks that we need for building muscles and other proteins. This is why quark is also very popular with athletes due to its nutrients. In addition, low-fat quark in particular has a low fat content and is therefore suitable for a calorie-conscious diet.
But wait there’s more: the white cream also contains valuable vitamins and minerals such as vitamins B1, B2 and A, as well as calcium and phosphorus. This means that quark makes an important contribution to your nutrient supply, health and strength.
Since yoghurt and quark are suitable for use in similar food types, the question of which of the two dairy products is healthier is often raised. Roughly speaking, both have their advantages. It's worth noting that quark has a higher protein content. This also has an effect on your stomach – the healthy quark makes you feel full longer. In contrast, yoghurt is the clear winner when it comes to calcium. Its content is around 120 mg per 100 g yoghurt, while quark contains around 85 mg per 100 g.
Nutritional values in quark and other types of cream cheese: a broad field
There are many different types of quark, depending on the fat content of the milk. Either whole milk, semi-skimmed or skimmed milk can be used in the production process. The milk or the quark produced can also be enriched with cream. The low-fat quark we all know has the lowest fat content and is made from skimmed milk. Its consistency tends to be somewhat dry, because the higher the fat content, the creamier the consistency.
What we often simply call “cream cheese” is in fact two types of cream cheese: “cream cheese” and “double cream cheese”. They are similar to quark in their pasty consistency, but differ in terms of their water and fat content. The water content of quark is much higher. The fat content in the dry mass of quark varieties is significantly lower than that of cream or double cream cheese. Quark is therefore a low-calorie alternative to the two familiar sandwich spreads. However, this comes at the expense of creaminess.
Quark: nutritional values and proteins preserved for a long time with proper storage
The water content of all types of fresh cheese is still very high after the production process, which is why the shelf life is limited. Make sure you always store your cream cheese products in a cool place and use up opened products within a few days. Quark will keep fresh in the regular refrigerator compartment at 7 °C for up to seven days. In Liebherr’s Meat and Dairy safe, you can even store it for up to 20 days. Thanks to BioFresh – a special freshness compartment in the refrigerator – temperatures are kept consistently low at just above 0 °C and humidity is low. This means that foods such as quark retain their nutritional value and stay fresh for longer.
*All specifications given are to be considered as guideline values, and depend in each case on the type of food and on the proper storage without interruption of the cold chain from harvest/production through to the Liebherr appliance. Should food products have information about minimum shelf life, the date on the packaging always applies.
