Quark (dairy product) branded quark, as well as other brands of quark. Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese
Bottom quark Bottom quark The bottom quark or b quark, also known as the beauty quark, is a third-generation quark with a charge of − "e". All quarks are described in a similar way by electroweak and quantum chromodynamics, but the bottom quark has exceptionally low rates of transition to lower-mass quarks. The bottom quark is also notable because it is a product in almost all top quark decays, and is a frequent decay product of the Higgs boson. The bottom quark was first described theoretically in 1973 by physicists Makoto Kobayashi and Toshihide Maskawa to explain CP violation. The name "bottom"