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-nova Quark-nova A quark-nova is the hypothetical violent explosion resulting from the conversion of a neutron star to a quark star. Analogous to a supernova heralding the birth of a neutron star, a quark nova signals the creation of a quark star. The term quark-novae was coined in 2002 by Dr. Rachid Ouyed (currently at University of Calgary, Canada) and Drs. J. Dey and M. Dey (Calcutta University, India). When a neutron star spins down, it may convert to a quark star through a process known as quark deconfinement. The resultant star would have quark matter in its interior. The process