Quark (dairy product) branded quark, as well as other brands of quark. Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese
Quark–gluon plasma in minute quantities and is unstable and impossible to contain, and will radioactively decay within a fraction of a second into stable particles through hadronization; the produced hadrons or their decay products and gamma rays can then be detected. In the quark matter phase diagram, QGP is placed in the high-temperature, high-density regime, whereas ordinary matter is a cold and rarefied mixture of nuclei and vacuum, and the hypothetical quark stars would consist of relatively cold, but dense quark matter. It is believed that up to a few milliseconds after the Big Bang, known as the quark epoch, the Universe