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 found the word "quark" in James Joyce's book "Finnegans Wake": The word "quark" itself is a Slavic borrowing in German and denotes a dairy product, but is also a colloquial term for ″rubbish″. Gell-Mann went into further detail regarding the name of the quark in his book "The Quark and the Jaguar": Zweig preferred the name "ace" for the particle he had theorized, but Gell-Mann's terminology came to prominence once the quark model had been commonly accepted. The quark flavors were given their names for several reasons. The up and down quarks are named after the up and down components