The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

•Cows' and goats' Quark-type cheese was produced by the identical procedure.•The yield of goats’ cheese was significantly lower compared to cows’ cheese.•Milk type significantly influenced cheese colour and relative protein proportions.•Only the texture of cows' cheeses was significantly influenced by heat treatment.