Definition of Quark and Soured Milk
Do you know What is Quark and Soured Milk. If you are looking for the definition of Quark and Soured Milk or want to know what is Quark and Soured Milk?, 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 Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. Both these products are unique in their own ways. Quark is a Not Available colored dairy product and Soured Milk 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. Quark bears Not Available flavor with a Not Available aroma whereas Soured Milk has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Quark originated in Germany, whereas origin of Soured Milk is traced back to Africa.