Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Quark star under sufficient pressure from the star's own gravity or the initial supernova creating it, the individual neutrons break down into their constituent quarks (up quarks and down quarks), forming what is known as quark matter. This conversion might be confined to the neutron star's center or it might transform the entire star, depending on the physical circumstances. Such a star is known as a quark star. Ordinary quark matter consisting of up and down quarks (also referred to as "u" and "d" quarks) has a very high Fermi energy compared to ordinary atomic matter and is only stable under extreme