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
Quark that its transformations be allowed to vary with space and time – determines the properties of the strong interaction. In particular, it implies the existence of eight gluon types to act as its force carriers. Two terms are used in referring to a quark's mass: "current quark mass" refers to the mass of a quark by itself, while "constituent quark mass" refers to the current quark mass plus the mass of the gluon particle field surrounding the quark. These masses typically have very different values. Most of a hadron's mass comes from the gluons that bind the constituent quarks together,