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 of isospin, which they carry. Strange quarks were given their name because they were discovered to be components of the strange particles discovered in cosmic rays years before the quark model was proposed; these particles were deemed "strange" because they had unusually long lifetimes. Glashow, who co-proposed charm quark with Bjorken, is quoted as saying, "We called our construct the 'charmed quark', for we were fascinated and pleased by the symmetry it brought to the subnuclear world." The names "bottom" and "top", coined by Harari, were chosen because they are "logical partners for up and down quarks". In the past,