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 under sufficient pressure from the star's own gravity or the initial supernova creating it, the individual neutrons break down into their constituent quarks (up quarks and down quarks), forming what is known as quark matter. This conversion might be confined to the neutron star's center or it might transform the entire star, depending on the physical circumstances. Such a star is known as a quark star. Ordinary quark matter consisting of up and down quarks (also referred to as "u" and "d" quarks) has a very high Fermi energy compared to ordinary atomic matter and is only stable under extreme