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–gluon plasma April 2005, formation of quark matter was tentatively confirmed by results obtained at Brookhaven National Laboratory's Relativistic Heavy Ion Collider (RHIC). The consensus of the four RHIC research groups was that they had created a quark–gluon liquid of very low viscosity. However, contrary to what was at that time still the widespread assumption, it is yet unknown from theoretical predictions whether the QCD "plasma", especially close to the transition temperature, should behave like a gas or liquid. Authors favoring the weakly interacting interpretation derive their assumptions from the lattice QCD calculation, where the entropy density of quark–gluon plasma approaches the