Quark (dairy product) branded quark, as well as other brands of quark. 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
Quark and down quark pairs. It is believed that in the period prior to 10 seconds after the Big Bang (the quark epoch), the universe was filled with quark–gluon plasma, as the temperature was too high for hadrons to be stable. Given sufficiently high baryon densities and relatively low temperatures – possibly comparable to those found in neutron stars – quark matter is expected to degenerate into a Fermi liquid of weakly interacting quarks. This liquid would be characterized by a condensation of colored quark Cooper pairs, thereby breaking the local SU(3) symmetry. Because quark Cooper pairs harbor color charge, such