Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
Current quark Current quark Current quarks (also called naked quarks or bare quarks) are defined as the constituent quark cores (constituent quarks with no covering) of a valence quark. If, in one constituent quark, the current quark is hit inside the covering with large force, it accelerates through the covering and leaves it behind. In addition, current quarks possess one asymptotic freedom within the perturbation theory described limits. In quantum chromodynamics, the mass of the current quarks carries the designation "current quark mass". The local term plays no more role for the description of the hadrons with the light current quarks. In