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 Quark star A quark star is a hypothetical type of compact exotic star, where extremely high temperature and pressure has forced nuclear particles to form a continuous state of matter that consists primarily of free quarks. It is well known that massive stars can collapse to form neutron stars, under extreme temperatures and pressures. In simple terms, neutrons usually have space separating them due to degeneracy pressure keeping them apart. Under extreme conditions such as a neutron star, the pressure separating nucleons is overwhelmed by gravity, and the separation between them breaks down, causing them to be packed extremely densely