Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
Quark spin- particles. The component of spin along a given axis – by convention the "z" axis – is often denoted by an up arrow ↑ for the value + and down arrow ↓ for the value −, placed after the symbol for flavor. For example, an up quark with a spin of + along the "z" axis is denoted by u↑. A quark of one flavor can transform into a quark of another flavor only through the weak interaction, one of the four fundamental interactions in particle physics. By absorbing or emitting a W boson, any up-type quark (up, charm,