Definition of Kefir and Quark
Do you know What is Kefir and Quark. If you are looking for the definition of Kefir and Quark or want to know what is Kefir and Quark?, then this is where you will fetch your answers. Well, in simple terms Kefir is fermented milk made by using kefir grains containing benefiicial yeast as well as probiotic bacteria found in the yogurt. While Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. Both these products are unique in their own ways. Kefir is a Not Available colored dairy product and Quark is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Kefir bears Yeasty flavor with a Milky aroma whereas Quark has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Kefir originated in North Caucasus regions, whereas origin of Quark is traced back to Germany.