Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while
Quark–gluon plasma April 2005, formation of quark matter was tentatively confirmed by results obtained at Brookhaven National Laboratory's Relativistic Heavy Ion Collider (RHIC). The consensus of the four RHIC research groups was that they had created a quark–gluon liquid of very low viscosity. However, contrary to what was at that time still the widespread assumption, it is yet unknown from theoretical predictions whether the QCD "plasma", especially close to the transition temperature, should behave like a gas or liquid. Authors favoring the weakly interacting interpretation derive their assumptions from the lattice QCD calculation, where the entropy density of quark–gluon plasma approaches the