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
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