Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
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