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 In 1977, the bottom quark was observed by a team at Fermilab led by Leon Lederman. This was a strong indicator of the top quark's existence: without the top quark, the bottom quark would have been without a partner. However, it was not until 1995 that the top quark was finally observed, also by the CDF and DØ teams at Fermilab. It had a mass much larger than had been previously expected, almost as large as that of a gold atom. For some time, Gell-Mann was undecided on an actual spelling for the term he intended to coin, until he