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 a shell of neutron matter, because free quarks are not expected to have properties matching degenerate neutron matter. For example, they might be radio-silent, or not have typical size, electromagnetic, or temperature measurements, compared to other neutron stars. The hypothesis about quark stars was first proposed in 1965 by Soviet physicists D. D. Ivanenko and D. F. Kurdgelaidze. Their existence has not been confirmed. The equation of state of quark matter is uncertain, as is the transition point between neutron-degenerate matter and quark matter. Theoretical uncertainties have precluded making predictions from first principles. Experimentally, the behaviour of quark matter is