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 (dairy product) quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name "tvorog". Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts. In Germany, quark is sold in cubic plastic tubs and usually comes in three different varieties, "Magerquark" (skimmed quark, <10% fat by dry mass.), "regular" quark (20% fat in dry mass) and "Sahnequark" ("creamy quark", 40% fat in dry mass) with added cream. Similar gradations in fat content are also common in Eastern Europe. While