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 and top quarks) can change into any down-type quark (down, strange, and bottom quarks) and vice versa. This flavor transformation mechanism causes the radioactive process of beta decay, in which a neutron () "splits" into a proton (), an electron () and an electron antineutrino () (see picture). This occurs when one of the down quarks in the neutron () decays into an up quark by emitting a virtual boson, transforming the neutron into a proton (). The boson then decays into an electron and an electron antineutrino. Both beta decay and the inverse process of "inverse beta decay" are