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 so far to explore most properties of quark matter, the exact conditions and nature of quark stars, and their existence, remain hypothetical and unproven. The question whether such stars exist and their exact structure and behavior is actively studied within astrophysics and particle physics. If they exist, quark stars would resemble and be easily mistaken for neutron stars: they would form in the death of a massive star in a Type II supernova, they would be extremely dense and small, and possess a very high gravitational field. They would also lack some features of neutron stars, unless they also contained