Quark is a type of fresh cheese made by adding lactic acid bacteria to fresh milk. Traditionally, cheesemakers in the Germanic, Baltic and Slavic regions of Europe made this fresh curd without using any rennet. Read on to discover the nutrition facts for Quark.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →
Nutrition Facts Summary for Quark Cheese
Due to its low fat and carbohydrate content, Quark is a great cheese for people who are wanting to lose weight. Moreover, it is suitable for people who are specifically on a low fat or low carb diet. However, for this exact reason, it is not a good cheese for people following a ketogenic diet.
Moreover, like other fresh cheeses, Quark has a high moisture content and relatively high levels of lactose. Hence, people who are lactose intolerant might struggle to digest this European cheese. All commercial versions of Quark are made with pasteurised cow’s milk. This fact, combined with its lack of rind, make Quark safe to eat during pregnancy.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
