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 star being actively studied with particle colliders, but this can only produce very hot (above 10 K) quark-gluon plasma blobs the size of atomic nuclei, which decay immediately after formation. The conditions inside compact stars with extremely high densities and temperatures well below 10 K can not be recreated artificially, so there are no known methods to produce, store or study "cold" quark matter directly as it would be found inside quark stars. The theory predicts quark matter to possess some peculiar characteristics under these conditions. It is theorized that when the neutron-degenerate matter, which makes up neutron stars, is put