Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
Current quark the mass of the constituent quark covering. The current quark mass is a parameter to compute sufficiently small color charges. "Definition": The current quark mass means the mass of the constituent quark mass reduced by the mass of the respective constituent quark covering. There is almost no difference between current quark mass and constituent quark mass for the heavy quarks (c,b,t).This is not so for the light quarks (u, d, s). The comparison of the results of the computations with the experimental data supplies the values for the current quark masses. Current quark Current quarks (also called naked quarks or