Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Quark routinely used in medical applications such as positron emission tomography (PET) and in experiments involving neutrino detection. While the process of flavor transformation is the same for all quarks, each quark has a preference to transform into the quark of its own generation. The relative tendencies of all flavor transformations are described by a mathematical table, called the Cabibbo–Kobayashi–Maskawa matrix (CKM matrix). Enforcing unitarity, the approximate magnitudes of the entries of the CKM matrix are: where "V" represents the tendency of a quark of flavor "i" to change into a quark of flavor "j" (or vice versa). There exists an