• A soft, creamy, usually unsalted cheese traditional to central Europe and made from cow's milk that is coagulated by the lactic acid produced by bacteria rather than by the use of rennet.
  • Any of a class of six fundamental fermions, two in each of the three generations, one having an electric charge of − <sup>1</sup>/<sub>3</sub> , the other, + <sup>2</sup>/<sub>3</sub> , comprising the down, up, strange, charm, bottom, and top quarks. Quarks are the basic components of all hadrons.
  • Any of the six quarks' associated antiparticles, the antiquarks.
  • Same as <internalXref urlencoded="quawk">quawk</internalXref>.
  • a soft <xref>creamy</xref> <xref>cheese</xref>. The Russian quark and Finnish quark are somewhat different. The Russian version is firmer in consistency and contains about 15% milk fat, whereas the Finnish quark often contains less than 1% milk fat.
  • In the Standard Model, an elementary subatomic particle which forms <xref>matter</xref>. Quarks are never found alone in nature and combine to form <xref>hadrons</xref>, such as <xref>protons</xref> and <xref>neutrons</xref>.
  • fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet
  • (physics) hypothetical truly fundamental particle in mesons and baryons; there are supposed to be six flavors of quarks (and their antiquarks), which come in pairs; each has an electric charge of +2/3 or -1/3
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