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
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