Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Quark star these phases from direct experiments. If the conversion of neutron-degenerate matter to (strange) quark matter is total, a quark star can to some extent be imagined as a single gigantic hadron. But this "hadron" will be bound by gravity, rather than the strong force that binds ordinary hadrons. At least under the assumptions mentioned above, the probability of a given neutron star being a quark star is low, so in the Milky Way there would only be a small population of quark stars. If it is correct however, that overdense neutron stars can turn into quark stars, that makes the