Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
Top quark condensate Top quark condensate In particle physics, the top quark condensate theory (or top condensation) is an alternative to the Standard Model fundamental Higgs field, replaced by a composite field of the top quark and its antiquark. These are bound together by a new force, analogous to the binding of Cooper pairs in a BCS superconductor, or mesons in the strong interactions. The top quark can "condense" because it is comparatively heavy, with a measured mass is approximately 173 GeV (comparable to the electroweak scale), and so its Yukawa coupling is of order unity, yielding the possibility of strong coupling dynamics.