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 Author Quark Author Quark Author is Web-based software for creating XML. The focus of the software is to enable non-technical users, such as business users and other subject matter experts, to create structured content without having to know or understand XML. The purpose of the creation of the XML is to allow for automated omni-channel publishing using Quark Publishing Platform. Quark Author is built with HTML5 to provide an app-like experience and consequentially requires the use of modern Web browsers with HTML5 support (Windows Explorer 9 and higher, latest versions of Chrome and FireFox and Safari on the Mac). Quark Author