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 epoch Quark epoch In physical cosmology the Quark epoch was the period in the evolution of the early universe when the fundamental interactions of gravitation, electromagnetism, the strong interaction and the weak interaction had taken their present forms, but the temperature of the universe was still too high to allow quarks to bind together to form hadrons. The quark epoch began approximately 10 seconds after the Big Bang, when the preceding electroweak epoch ended as the electroweak interaction separated into the weak interaction and electromagnetism. During the quark epoch the universe was filled with a dense, hot quark–gluon plasma, containing quarks,