A quark base mix is proposed having enhanced taste properties, which is obtainable in that(a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed,(b) the resultant mixture is subjected to a temperature treatment until denaturation occurs,(c) the denatured product is admixed with starter cultures and rennet and optionally(d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content,and, as starter culture,(i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and(ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris are used.
