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 the constituent quark mass. Note that the following values are model dependent. Constituent quark A constituent quark is a current quark with a notional "covering" induced by the renormalization group. In the low energy limit of QCD, a description by means of perturbation theory is not possible: Here, no asymptotic freedom exists, but collective interactions between valence quarks and sea quarks gain strongly in significance. Part of the effects of virtual quarks and virtual gluons in the 'sea' can be assigned to a quark so well, that the term 'constituent quark' can serve as an effective description of the low