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
Top quark which differs from it only in that some of its properties have equal magnitude but opposite sign. The top quark interacts primarily by the strong interaction, but can only decay through the weak force. It decays to a W boson and either a bottom quark (most frequently), a strange quark, or, on the rarest of occasions, a down quark. The Standard Model predicts its mean lifetime to be roughly . This is about a twentieth of the timescale for strong interactions, and therefore it does not form hadrons, giving physicists a unique opportunity to study a "bare" quark (all other