Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Quark star it is speculated and subject to current scientific investigation whether it might in fact be stable under the conditions of interstellar space (i.e. near zero external pressure and temperature). If this is the case (known as the Bodmer–Witten assumption), quark stars made entirely of quark matter would be stable if they quickly transform into strange quark matter. Quark stars made of strange quark matter are known as strange stars, and they form a subgroup under the quark star category. Theoretical investigations have revealed that quark stars might not only be produced from neutron stars and powerful supernovas, they could also