What is Quark and Milk Skin?

Definition of Quark and Milk Skin

Do you know What is Quark and Milk Skin. If you are looking for the definition of Quark and Milk Skin or want to know what is Quark and Milk Skin?, then this is where you will fetch your answers. Well, in simple terms 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. While Milk skin refers to sticky skin of protein that forms on the top of milk and milk containing liquids. Both these products are unique in their own ways. Quark is a Not Available colored dairy product and Milk Skin is White 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. Quark bears Not Available flavor with a Not Available aroma whereas Milk Skin has Creamy, Milky and Thick flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Quark originated in Germany, whereas origin of Milk Skin is traced back to Japan.