Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Top quark only known way the top quark can decay is through the weak interaction producing a W-boson and a down-type quark (down, strange, or bottom). In particular, it is possible to directly determine the branching ratio Γ(Wb) / Γ(W"q" ("q" = b,s,d)). The best current determination of this ratio is . Since this ratio is equal to according to the Standard Model, this gives another way of determining the CKM element , or in combination with the determination of from single top production provides tests for the assumption that the CKM matrix is unitary. The Standard Model also allows more exotic