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
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