Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Bottom quark technique called "B-tagging". For that reason, mesons containing the bottom quark are exceptionally long-lived for their mass, and are the easiest particles to use to investigate CP violation. Such experiments are being performed at the BaBar, Belle and LHCb experiments. Some of the hadrons containing bottom quarks include: Bottom quark The bottom quark or b quark, also known as the beauty quark, is a third-generation quark with a charge of − "e". All quarks are described in a similar way by electroweak and quantum chromodynamics, but the bottom quark has exceptionally low rates of transition to lower-mass quarks. The bottom