Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
Quark-nova Quark-nova A quark-nova is the hypothetical violent explosion resulting from the conversion of a neutron star to a quark star. Analogous to a supernova heralding the birth of a neutron star, a quark nova signals the creation of a quark star. The term quark-novae was coined in 2002 by Dr. Rachid Ouyed (currently at University of Calgary, Canada) and Drs. J. Dey and M. Dey (Calcutta University, India). When a neutron star spins down, it may convert to a quark star through a process known as quark deconfinement. The resultant star would have quark matter in its interior. The process