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
Quark routinely used in medical applications such as positron emission tomography (PET) and in experiments involving neutrino detection. While the process of flavor transformation is the same for all quarks, each quark has a preference to transform into the quark of its own generation. The relative tendencies of all flavor transformations are described by a mathematical table, called the Cabibbo–Kobayashi–Maskawa matrix (CKM matrix). Enforcing unitarity, the approximate magnitudes of the entries of the CKM matrix are: where "V" represents the tendency of a quark of flavor "i" to change into a quark of flavor "j" (or vice versa). There exists an