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 so far to explore most properties of quark matter, the exact conditions and nature of quark stars, and their existence, remain hypothetical and unproven. The question whether such stars exist and their exact structure and behavior is actively studied within astrophysics and particle physics. If they exist, quark stars would resemble and be easily mistaken for neutron stars: they would form in the death of a massive star in a Type II supernova, they would be extremely dense and small, and possess a very high gravitational field. They would also lack some features of neutron stars, unless they also contained