A quark mass having improved flavour properties is proposed, which can be obtained by (a) subjecting untreated milk to a heat treatment and separating off the cream, (b) subjecting the skimmed milk thus obtained to ultrafiltration and/or reverse osmosis and thereby producing a first retentate R1, which contains a dairy-protein concentrate, and a first permeate P1, (c) subjecting the first permeate P1 to nanofiltration and thereby producing a second retentate R2, which contains alkali salts, and a second permeate P2, (d) optionally subjecting the second permeate P2 to alkaline demineralisation and thereby producing a third retentate R3, which contains phosphate salts, and a third permeate P3, (e) the third permeate P3 or respectively the second permeate P2 being combined with the retentate R1 to produce an unacidulated quark mass, and (f) subjecting the mixture thus obtained to a heat treatment until it is denatured, and finally (g) adding starter cultures and rennet to the denatured product, and optionally (h) bringing the quark mass thus obtained to a defined dry mass- and protein content after fermentation is complete.
