By a term called centrifugation... which separate butter from curd... CENTRIFUGAL means a force which pushes something out of a whole thing.... outward forces in short...

Separation of Butter from Curd

To separate butter from curd, the process of churning is used. Churning is a mechanical process that involves agitating or beating the curd to separate the butterfat from the curd.

Explanation:

1. Churning:
Churning is the process of agitating or beating the curd to separate the butterfat from the curd. It can be done manually by using a wooden churner or mechanically using a blender or mixer. During churning, the fat globules present in the curd stick together and form clumps of butter.

2. Formation of Butter:
As the curd is churned, the fat globules present in the curd come together due to the mechanical agitation. The continuous beating breaks the fat globules and causes them to combine, forming clumps of butter. The butterfat separates from the curd, leaving behind a watery liquid called buttermilk.

3. Separation of Butter from Buttermilk:
Once the butter is formed, it needs to be separated from the buttermilk. This can be done by pouring the churned curd into a container and allowing it to settle. The lighter butterfat floats on top of the liquid buttermilk, making it easy to separate the two. The butterfat is then collected and further processed if required.

Advantages of Churning:
- Churning is a simple and effective method to separate butter from curd.
- It does not require any special equipment and can be done using basic household items.
- Churning allows for the separation of butterfat from curd, resulting in the formation of butter.
- The process can be easily performed at home, making it accessible to individuals who want to make butter from curd.

Overall, churning is the preferred method for separating butter from curd due to its simplicity and effectiveness. It allows for the separation of butterfat from curd, resulting in the formation of butter.