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 star being actively studied with particle colliders, but this can only produce very hot (above 10 K) quark-gluon plasma blobs the size of atomic nuclei, which decay immediately after formation. The conditions inside compact stars with extremely high densities and temperatures well below 10 K can not be recreated artificially, so there are no known methods to produce, store or study "cold" quark matter directly as it would be found inside quark stars. The theory predicts quark matter to possess some peculiar characteristics under these conditions. It is theorized that when the neutron-degenerate matter, which makes up neutron stars, is put