Quark (dairy product) Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are
Dahi (curd) the Indian subcontinent. Buffalo milk is traditionally better than cow milk due to its higher fat content making a thicker yogurt mass. Mostly clay pots are used as packaging material for Buffalo curd. Buffalo curd is obtained by bacterial fermentation of buffalo milk. In this process lactose in buffalo milk is converted into lactic acid using several micro-organisms. The species involved in the fermentation include "Lactococcus lactis", "Streptococcus diacetylactis", "Streptococcus cremoris", "Lactobacillus delbrueckii subsp. bulgaricus" and "Streptococcus thermophilus". Buffalo curd has a higher nutritional value of protein, fat, lactose, minerals and vitamins. Quality of the curd depends on the starter