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 Quark star A quark star is a hypothetical type of compact exotic star, where extremely high temperature and pressure has forced nuclear particles to form a continuous state of matter that consists primarily of free quarks. It is well known that massive stars can collapse to form neutron stars, under extreme temperatures and pressures. In simple terms, neutrons usually have space separating them due to degeneracy pressure keeping them apart. Under extreme conditions such as a neutron star, the pressure separating nucleons is overwhelmed by gravity, and the separation between them breaks down, causing them to be packed extremely densely