Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Top quark of a weak isospin doublet. The top quark was sometimes called "truth quark" in the past, but over time "top quark" became the predominant use. The proposal of Kobayashi and Maskawa heavily relied on the GIM mechanism put forward by Sheldon Lee Glashow, John Iliopoulos and Luciano Maiani, which predicted the existence of the then still unobserved charm quark. When in November 1974 teams at Brookhaven National Laboratory (BNL) and the Stanford Linear Accelerator Center (SLAC) simultaneously announced the discovery of the J/ψ meson, it was soon after identified as a bound state of the missing charm quark with its