Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
Quark (dairy product) this has also been described as a torte that combines quark and cream. There is also the "kwarktaart" in neighboring Netherlands. In these cakes, the quark is typically mixed with eggs, milk or cream, and sugar, and baked or fried. In Austria, "Topfen" is commonly used in baking in popular desserts like "Topfenkuchen" as already mentioned, Topfenstrudel and Topfen-Palatschinken (a form of crepes). Quark is also often used as an ingredient for sandwiches, salads, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of dough, called "Quarkölteig", used in German cuisine as an