Quark (dairy product) branded quark, as well as other brands of quark. 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
Quark star being actively studied with particle colliders, but this can only produce very hot (above 10 K) quark-gluon plasma blobs the size of atomic nuclei, which decay immediately after formation. The conditions inside compact stars with extremely high densities and temperatures well below 10 K can not be recreated artificially, so there are no known methods to produce, store or study "cold" quark matter directly as it would be found inside quark stars. The theory predicts quark matter to possess some peculiar characteristics under these conditions. It is theorized that when the neutron-degenerate matter, which makes up neutron stars, is put