Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
Quark that its transformations be allowed to vary with space and time – determines the properties of the strong interaction. In particular, it implies the existence of eight gluon types to act as its force carriers. Two terms are used in referring to a quark's mass: "current quark mass" refers to the mass of a quark by itself, while "constituent quark mass" refers to the current quark mass plus the mass of the gluon particle field surrounding the quark. These masses typically have very different values. Most of a hadron's mass comes from the gluons that bind the constituent quarks together,