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How is butter separated from curd?

Published in Food Science 2 mins read

Butter is separated from curd through a process called churning.

The Churning Process

  1. Curd Preparation: The process starts with fresh, thick curd.
  2. Churning: The curd is vigorously agitated in a churner, a container designed to separate the butterfat from the buttermilk. This agitation causes the fat globules to break apart and clump together, forming butter.
  3. Separation: The butter, now a solid mass, separates from the liquid buttermilk.
  4. Washing and Shaping: The butter is then washed with cold water to remove any remaining buttermilk. It is then shaped into the desired form, like a block or pats.

Understanding the Process

  • Fat Globules: Curd contains small fat globules suspended in the buttermilk.
  • Agitation: Churning causes the fat globules to collide and stick together.
  • Coalescence: The fat globules coalesce into larger masses, forming butter.
  • Separation: The butter, being denser than buttermilk, settles at the bottom of the churner.

Different Churning Methods

  • Traditional: Hand-operated churners were commonly used in the past.
  • Modern: Electric or motorized churners are now widely used, making the process faster and more efficient.

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