Guest guest Posted February 12, 2005 Report Share Posted February 12, 2005 Part II Yogurt and Quark - Description and Comparison Yogurt is a smooth, viscous, sour fermentation of milk. Quark is a form of yogurt fermented from buttermilk starter culture. It has about the same texture and taste as yogurt, but is less sour. Yogurt and Quark are fermented from different bacteria that call for different fermentation temperature and time. In short, quark bacteria are " mesophilic " and calls for a lower fermentation temperature and longer fermentation time than the " thermophilic " yogurt bacteria. Why Yogurt and Quark Are Good to Eat Because both products are made from milk, they contain an abundance of protein and calcium. They also contain a significant amount of nutritional sulfur. In addition, they contain live bacteria that are good for the small intestine. The bacteria properly: *balance yeasts in the gut, *consume lactose and produce lactic acids that add antibiotics to stop bad bacteria, *convert proteins into B vitamins, *produce vitamin K (for healthy bone growth), and *clean the villae, which are small fingers of tissue on the intestinal lining for absorbing nutrients into the blood stream, and that get clogged when the good bacteria are not present. You can get more details about the good bacteria from http://www.horselanguage.com/probiotics.html. Sincerely, Bob Hurt 2460 Persian Drive #70 Clearwater, FL 33763 USA +1 (727) 799-4878, or +1 (866) BOB-HURT (262-4878) http://bobhurt.com Quote Link to comment Share on other sites More sharing options...
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