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–gluon plasma April 2005, formation of quark matter was tentatively confirmed by results obtained at Brookhaven National Laboratory's Relativistic Heavy Ion Collider (RHIC). The consensus of the four RHIC research groups was that they had created a quark–gluon liquid of very low viscosity. However, contrary to what was at that time still the widespread assumption, it is yet unknown from theoretical predictions whether the QCD "plasma", especially close to the transition temperature, should behave like a gas or liquid. Authors favoring the weakly interacting interpretation derive their assumptions from the lattice QCD calculation, where the entropy density of quark–gluon plasma approaches the