Definition of Milk Skin and Quark
Do you know What is Milk Skin and Quark. If you are looking for the definition of Milk Skin and Quark or want to know what is Milk Skin and Quark?, then this is where you will fetch your answers. Well, in simple terms Milk skin refers to sticky skin of protein that forms on the top of milk and milk containing liquids. 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. Milk Skin is a White 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. Milk Skin bears Creamy, Milky and Thick 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. Milk Skin originated in Japan, whereas origin of Quark is traced back to Germany.