Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
Top quark doublet, the mass value will be reduced by Higgs mixing angle effects in an unpredicted way. In the minimal supersymmetric extension of the Standard Model (MSSM), there are two Higgs doublets and the renormalization group equation for the top quark Yukawa coupling is slightly modified: where "y" is the bottom quark Yukawa coupling. This leads to a fixed point where the top mass is smaller, 170–200 GeV. The uncertainty in this prediction arises because the bottom quark Yukawa coupling can be amplified in the MSSM. Some theorists believe this is supporting evidence for the MSSM. The quasi-infrared fixed point has