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
Constituent quark surrounded by a cloud of virtual quarks and gluons. This cloud, in the end, underlies the large constituent-quark masses. Definition: Constituent quarks are valence quarks for which the correlations for the description of hadrons by means of gluons and sea-quarks are put into effective quark masses of these valence quarks. The effective quark mass is called constituent quark mass. Hadrons consist of 'glued' constituent quarks. The quantum chromodynamic binding energy of a valence quark in a hadron is the amount of energy required to make the hadron spontaneously emit a meson containing the valence quark. This is the same as