Definition of Quark and Whole Milk
Do you know What is Quark and Whole Milk. If you are looking for the definition of Quark and Whole Milk or want to know what is Quark and Whole 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 Whole milk is the raw, unpasteurized milk obtained from mammals like cows, buffalo, goat, sheep, yak, camel. Both these products are unique in their own ways. Quark is a Not Available colored dairy product and Whole 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 Whole 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 Whole Milk is traced back to East European countries- Bulgaria, Czech Republic, Ukraine.