Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Current quark Current quark Current quarks (also called naked quarks or bare quarks) are defined as the constituent quark cores (constituent quarks with no covering) of a valence quark. If, in one constituent quark, the current quark is hit inside the covering with large force, it accelerates through the covering and leaves it behind. In addition, current quarks possess one asymptotic freedom within the perturbation theory described limits. In quantum chromodynamics, the mass of the current quarks carries the designation "current quark mass". The local term plays no more role for the description of the hadrons with the light current quarks. In