Definition of Quark and Yogurt
Do you know What is Quark and Yogurt. If you are looking for the definition of Quark and Yogurt or want to know what is Quark and Yogurt?, 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 Yogurt, in simple terms, is the bacterial fermentation of milk which is often sweetened or flavored. Lactobacillus & Streptococcus are the vital bacteria's for the yogurt's thick texture and consistency. Both these products are unique in their own ways. Quark is a Not Available colored dairy product and Yogurt 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 Yogurt has Creamy flavor and a Fresh aroma. The color, flavor and the aroma of these products depict their origin. Quark originated in Germany, whereas origin of Yogurt is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.