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
Current quark the formula_1-Scheme at formula_2 the quark masses are: A description is only possible with the help of relativistic quantum mechanics. The current quark mass is also called the mass of the 'naked' quarks. The mass of the current quark is reduced by the term of the constituent quark covering mass. The current quark mass is a logical consequence of the mathematical formalism of the quantum field theory (QFT), thus it is from a not descriptive origin. The current quark masses of the light current quarks are much smaller than the constituent quark masses. Reason for this is the missing of