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 In 1977, the bottom quark was observed by a team at Fermilab led by Leon Lederman. This was a strong indicator of the top quark's existence: without the top quark, the bottom quark would have been without a partner. However, it was not until 1995 that the top quark was finally observed, also by the CDF and DØ teams at Fermilab. It had a mass much larger than had been previously expected, almost as large as that of a gold atom. For some time, Gell-Mann was undecided on an actual spelling for the term he intended to coin, until he