quark

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 − ¹/₃ , the other, + ²/₃ , 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 quawk.

a soft creamy cheese. 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 matter. Quarks are never found alone in nature and combine to form hadrons, such as protons and neutrons.

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