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
Constituent quark Constituent quark A constituent quark is a current quark with a notional "covering" induced by the renormalization group. In the low energy limit of QCD, a description by means of perturbation theory is not possible: Here, no asymptotic freedom exists, but collective interactions between valence quarks and sea quarks gain strongly in significance. Part of the effects of virtual quarks and virtual gluons in the 'sea' can be assigned to a quark so well, that the term 'constituent quark' can serve as an effective description of the low energy system. Constituent quarks appear like 'dressed' current quarks, i.e. current quarks