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
Top quark condensate Top quark condensate In particle physics, the top quark condensate theory (or top condensation) is an alternative to the Standard Model fundamental Higgs field, replaced by a composite field of the top quark and its antiquark. These are bound together by a new force, analogous to the binding of Cooper pairs in a BCS superconductor, or mesons in the strong interactions. The top quark can "condense" because it is comparatively heavy, with a measured mass is approximately 173 GeV (comparable to the electroweak scale), and so its Yukawa coupling is of order unity, yielding the possibility of strong coupling dynamics.