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 condensate Top quark condensate In particle physics, the top quark condensate theory (or top condensation) is an alternative to the Standard Model fundamental Higgs field, replaced by a composite field of the top quark and its antiquark. These are bound together by a new force, analogous to the binding of Cooper pairs in a BCS superconductor, or mesons in the strong interactions. The top quark can "condense" because it is comparatively heavy, with a measured mass is approximately 173 GeV (comparable to the electroweak scale), and so its Yukawa coupling is of order unity, yielding the possibility of strong coupling dynamics.