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 which differs from it only in that some of its properties have equal magnitude but opposite sign. The top quark interacts primarily by the strong interaction, but can only decay through the weak force. It decays to a W boson and either a bottom quark (most frequently), a strange quark, or, on the rarest of occasions, a down quark. The Standard Model predicts its mean lifetime to be roughly . This is about a twentieth of the timescale for strong interactions, and therefore it does not form hadrons, giving physicists a unique opportunity to study a "bare" quark (all other