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
Top quark doublet, the mass value will be reduced by Higgs mixing angle effects in an unpredicted way. In the minimal supersymmetric extension of the Standard Model (MSSM), there are two Higgs doublets and the renormalization group equation for the top quark Yukawa coupling is slightly modified: where "y" is the bottom quark Yukawa coupling. This leads to a fixed point where the top mass is smaller, 170–200 GeV. The uncertainty in this prediction arises because the bottom quark Yukawa coupling can be amplified in the MSSM. Some theorists believe this is supporting evidence for the MSSM. The quasi-infrared fixed point has