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
Quark star these phases from direct experiments. If the conversion of neutron-degenerate matter to (strange) quark matter is total, a quark star can to some extent be imagined as a single gigantic hadron. But this "hadron" will be bound by gravity, rather than the strong force that binds ordinary hadrons. At least under the assumptions mentioned above, the probability of a given neutron star being a quark star is low, so in the Milky Way there would only be a small population of quark stars. If it is correct however, that overdense neutron stars can turn into quark stars, that makes the