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 star a shell of neutron matter, because free quarks are not expected to have properties matching degenerate neutron matter. For example, they might be radio-silent, or not have typical size, electromagnetic, or temperature measurements, compared to other neutron stars. The hypothesis about quark stars was first proposed in 1965 by Soviet physicists D. D. Ivanenko and D. F. Kurdgelaidze. Their existence has not been confirmed. The equation of state of quark matter is uncertain, as is the transition point between neutron-degenerate matter and quark matter. Theoretical uncertainties have precluded making predictions from first principles. Experimentally, the behaviour of quark matter is