Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while
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