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
Charm quark a charm quark) to be discovered was the J/ψ meson. It was discovered by a team at the Stanford Linear Accelerator Center (SLAC), led by Burton Richter, and one at the Brookhaven National Laboratory (BNL), led by Samuel Ting. The 1974 discovery of the (and thus the charm quark) ushered in a series of breakthroughs which are collectively known as the "November Revolution". Some of the hadrons containing charm quarks include: Charm quark The charm quark, charmed quark or c quark (from its symbol, c) is the third most massive of all quarks, a type of elementary particle. Charm quarks