Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Quark that its transformations be allowed to vary with space and time – determines the properties of the strong interaction. In particular, it implies the existence of eight gluon types to act as its force carriers. Two terms are used in referring to a quark's mass: "current quark mass" refers to the mass of a quark by itself, while "constituent quark mass" refers to the current quark mass plus the mass of the gluon particle field surrounding the quark. These masses typically have very different values. Most of a hadron's mass comes from the gluons that bind the constituent quarks together,