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 (company) market (now Content Automation), announcing a new strategy in March 2008. Quark was founded under the name "Quark Engineering" 1981 by Tim Gill and Mark Pope. In 1986 Fred Ebrahimi joined Quark as CEO and co-owner. In 1990, Mark Pope sold his share of the company to the other partners. In 2000 Tim Gill left Quark and sold all his shares to Ebrahimi. In keeping with its India focus, Quark appointed Kamar Aulakh, a Quark veteran of Indian origin, as its CEO in February, 2004. In June 2005, Quark informed its employees that Aulakh was no longer with the company.