Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while
Top quark condensate Top quark condensate In particle physics, the top quark condensate theory (or top condensation) is an alternative to the Standard Model fundamental Higgs field, replaced by a composite field of the top quark and its antiquark. These are bound together by a new force, analogous to the binding of Cooper pairs in a BCS superconductor, or mesons in the strong interactions. The top quark can "condense" because it is comparatively heavy, with a measured mass is approximately 173 GeV (comparable to the electroweak scale), and so its Yukawa coupling is of order unity, yielding the possibility of strong coupling dynamics.