Quark (dairy product) branded quark, as well as other brands of quark. 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
Quark of isospin, which they carry. Strange quarks were given their name because they were discovered to be components of the strange particles discovered in cosmic rays years before the quark model was proposed; these particles were deemed "strange" because they had unusually long lifetimes. Glashow, who co-proposed charm quark with Bjorken, is quoted as saying, "We called our construct the 'charmed quark', for we were fascinated and pleased by the symmetry it brought to the subnuclear world." The names "bottom" and "top", coined by Harari, were chosen because they are "logical partners for up and down quarks". In the past,