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 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