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
Bottom quark quarks. Although it almost-exclusively transitions from or to a top quark, the bottom quark can decay into either an up quark or charm quark via the weak interaction. CKM matrix elements "V" and "V" specify the rates, where both these decays are suppressed, making lifetimes of most bottom particles (~10 s) somewhat higher than those of charmed particles (~10 s), but lower than those of strange particles (from ~10 to ~10 s). The combination of high mass and low transition-rate gives experimental collision byproducts containing a bottom quark a distinctive signature that makes them relatively easy to identify using a