A quark base composition having enhanced taste properties, obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and/or microfiltration and thereby producing a first retentate R1, which contains a dairy-protein concentrate, and a first permeate P1, (c) the first permeate P1 is subjected to a nanofiltration and thereby producing a second retentate R2 and a second permeate P2, which contains alkali metal salts is produced, (d) the second retentate R2 is subjected to an alkaline demineralisation and thereby producing a third retentate R3, which contains phosphate salts, and a third permeate P3, (e) the third permeate P3 is combined with the first retentate R1 to produce an unacidulated quark mass, and (f) the mixture thus obtained is subjected to a heat treatment until it is denatured, and finally (g) starter cultures and rennet are added to the denatured product, and optionally (h) the quark mass thus obtained is brought to a defined dry mass- and protein content after fermentation is complete, and in step (g) 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 is used, wherein the starter culture contains 25 to 75% by weight of the mixture (i) and 75 to 25% by weight of the mixture (ii) with the proviso that the amounts add up to 100% by weight, and in the mixture (i) the five microorganisms are each present in amounts of 20 ± 5% by weight and in the mixture (ii) the three microorganisms are each present in amounts of 33 ± 5% by weight. (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and/or microfiltration and thereby producing a first retentate R1, which contains a dairy-protein concentrate, and a first permeate P1, (c) the first permeate P1 is subjected to a nanofiltration and thereby producing a second retentate R2 and a second permeate P2, which contains alkali metal salts is produced, (d) the second retentate R2 is subjected to an alkaline demineralisation and thereby producing a third retentate R3, which contains phosphate salts, and a third permeate P3, (e) the third permeate P3 is combined with the first retentate R1 to produce an unacidulated quark mass, and (f) the mixture thus obtained is subjected to a heat treatment until it is denatured, and finally (g) starter cultures and rennet are added to the denatured product, and optionally (h) the quark mass thus obtained is brought to a defined dry mass- and protein content after fermentation is complete, (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