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
Quark state to a lower mass state. Because of this, up and down quarks are generally stable and the most common in the universe, whereas strange, charm, bottom, and top quarks can only be produced in high energy collisions (such as those involving cosmic rays and in particle accelerators). For every quark flavor there is a corresponding type of antiparticle, known as an antiquark, that differs from the quark only in that some of its properties (such as the electric charge) have equal magnitude but opposite sign. The quark model was independently proposed by physicists Murray Gell-Mann and George Zweig in