Which separation techniques will you apply for the separation of Butter from curd.

To separate butter from curd, various techniques leverage their physical properties and composition differences. Churning, a traditional method, involves vigorously agitating curd, causing fat globules to clump and form butter, which can then be separated. Centrifugation, a modern approach, spins the curd at high speeds, separating butterfat from curd solids due to their distinct densities.

Skimming relies on the natural rising of cream, rich in butterfat, to the curd’s surface, allowing its removal for butter extraction. Traditional methods sometimes employ pressing, where churned butter undergoes pressing to remove excess moisture, yielding a denser butter.

These methods exploit the diverse densities and properties of butter and curd for their separation. The choice of technique may vary based on cultural practices, available equipment, and desired characteristics of the final butter product.