Milk : Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food. Early-lactationmilk contains colostrum, which carries the mother's antibodies to its young and can reduce the risk of many diseases
Butter : Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salt. Butter may also be sold with added flavourings, such as garlic butter. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt such as dairy salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream; in a water-in-oil emulsion, the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (0.950 lbs per US pint). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
Butter Milk : Buttermilk is the low-fat portion of milk or cream remaining after it has been churned to make butter. Today, buttermilk is not a byproduct of butter-making, but is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria.
Chakka : Chakka is a fermented, intermediate dairy product obtained during the production of Shrikhand. Chakka can be described as strained dahi, in other words it is the curd mass obtained after removing whey from dahi, either through muslin cloth or basket centrifuge
Cream : Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ... In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on.
Curd : Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.
hee : Clarified butter vs. ghee. Ghee differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids
Paneer : Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids