Centrifugal force is caused to deposit butter at the edge of vessels while curd churning.
Explanation:
As we know that the Butter is a semi-solid emulsion of fat globules, water, and some inorganic salts, produced from the curd during the process of churning.
The butter-making process undergoes various steps including cream separation, fermentation, aging, churning, etc.,
During churning, the cream is agitated (centrifugation), and eventually, butter granules form, grow bigger and coalesce.
In the end, there are two phases left:
A semisolid mass of butter
The liquid left over, which is buttermilk
