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
Top quark generated by the Higgs. The slight growth is due to corrections from the QCD coupling. The corrections from the Yukawa couplings are negligible for the lower mass quarks. If, however, a quark Yukawa coupling has a large value at very high energies, its Yukawa corrections will evolve and cancel against the QCD corrections. This is known as a (quasi-) infrared fixed point. No matter what the initial starting value of the coupling is, if it is sufficiently large it will reach this fixed point value. The corresponding quark mass is then predicted. The top quark Yukawa coupling lies very near