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 it is speculated and subject to current scientific investigation whether it might in fact be stable under the conditions of interstellar space (i.e. near zero external pressure and temperature). If this is the case (known as the Bodmer–Witten assumption), quark stars made entirely of quark matter would be stable if they quickly transform into strange quark matter. Quark stars made of strange quark matter are known as strange stars, and they form a subgroup under the quark star category. Theoretical investigations have revealed that quark stars might not only be produced from neutron stars and powerful supernovas, they could also