Quark (dairy product) branded quark, as well as other brands of quark. Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese
Quark model Quark model In particle physics, the quark model is a classification scheme for hadrons in terms of their valence quarks—the quarks and antiquarks which give rise to the quantum numbers of the hadrons. The quark model underlies "flavor SU(3)", or the "Eightfold Way", the successful classification scheme organizing the large number of lighter hadrons that were being discovered starting in the 1950s and continuing through the 1960s. It received experimental verification beginning in the late 1960s and is a valid effective classification of them to date. The quark model was independently proposed by physicists Murray Gell-Mann, and George Zweig (also