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
Down quark to be taken into account. Due to strong force mediated by gluons in the gluon field, the quarks move at roughly 99.995% of the speed of light, leading to Lorentz factor of roughly 100. As a result, the combined rest mass of quarks is barely 1% of proton or neutron mass. Down quark The down quark or d quark (symbol: d) is the second-lightest of all quarks, a type of elementary particle, and a major constituent of matter. Together with the up quark, it forms the neutrons (one up quark, two down quarks) and protons (two up quarks, one down