Low-fat quark is a fresh cheese product made from skimmed milk, produced by curdling milk protein and then separating it from the whey. It is one of the lower-fat dairy products and typically contains around 12 g of protein per 100 g, mostly in the form of casein. In the chilled section, quark is available in different fat levels, and the label low-fat usually indicates a particularly low fat content.
Because of its high casein content, low-fat quark is digested comparatively slowly in the body, which gives it a certain importance in sports nutrition, for example as a meal before longer gaps between eating. It can be used in many ways, plain with fruit, in savoury variations or as an ingredient in baked goods, and it goes well with other protein-rich foods such as legumes or poultry. Thanks to its mild flavour, it can be used easily in both sweet and savoury recipes.
How casein as a milk protein is composed in general is explained in the entry Casein, and an alternative with a similar consistency is described in the entry Skyr. Further protein-rich dairy products are listed on the page High-protein foods.
