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 temperatures and/or pressures. This suggests that the only stable quark stars will be neutron stars with a quark matter core, while quark stars consisting entirely of ordinary quark matter will be highly unstable and dissolve spontaneously. It has been shown that the high Fermi energy making ordinary quark matter unstable at low temperatures and pressures can be lowered substantially by the transformation of a sufficient number of u and d quarks into strange quarks, as strange quarks are, relatively speaking, a very heavy type of quark particle. This kind of quark matter is known specifically as strange quark matter and