Quark (dairy product) 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 or junket. In Germany, quark and cottage cheese are
Quark epoch Quark epoch In physical cosmology the Quark epoch was the period in the evolution of the early universe when the fundamental interactions of gravitation, electromagnetism, the strong interaction and the weak interaction had taken their present forms, but the temperature of the universe was still too high to allow quarks to bind together to form hadrons. The quark epoch began approximately 10 seconds after the Big Bang, when the preceding electroweak epoch ended as the electroweak interaction separated into the weak interaction and electromagnetism. During the quark epoch the universe was filled with a dense, hot quark–gluon plasma, containing quarks,