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
Top quark a hadron collider like Tevatron. A distinctly different process is the production of single top quarks via weak interaction. This can happen in several ways (called channels): either an intermediate W-boson decays into a top and antibottom quark ("s-channel") or a bottom quark (probably created in a pair through the decay of a gluon) transforms to a top quark by exchanging a W-boson with an up or down quark ("t-channel"). A single top quark can also be produced in association with a W boson, requiring an initial state bottom quark ("tW-channel"). The first evidence for these processes was published by