Why is Quark "Naturally Fat Free"?
Low-fat or fat-free products often have the stigma that they have been "made so" through some form of "processing" which in turn removes certain desirable aspects of the food (vitamins, minerals), or adds other undesirable ones (sugar, thickener), do compensate for the removal of the fat component. So a claim that something is "naturally" fat-free sounds appealing.
But how can quark be naturally fat-free, when other dairy products are not?
Is it just a marketing ploy?
You start with full fat milk, you add rennet, you get curds, you drain the whey, you get cheese. Considered naturally high fat. You start with full fat milk, you add some lactic bacteria, you get yoghurt. Considered naturally (relatively) high fat (to the extent that we now "make" low-fat ones). You start with full fat milk, you add some other lactic bacteria, you get quark. Which is now magically, naturally fat free? How so? Where did the fat go? Is the whey that is drained out in some versions of quark full of cream? Hardly.
Some Wikipedia research yielded:
[some type of quark] contains in its basic form about 0.2% fat. Quark with higher fat content is made by adding cream
In general, dry mass of quark has 1% to 40% fat; most of the rest is protein (80% of which is casein), calcium, and phosphate.