Clarified butter is milk fat rendered from butter to separate the milksolids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density.

Skimmed Milk Powder is the product resulting from the partial removal of fat and water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio.

Butter is a dairy product with high butterfat content which is solid when chilled and at room temperature in most regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.

Fresh milk is pasteurized to removes the bacteria and other harmful particles found in conventionally produced milk.

Curd is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow’s milk and buffalo milk. It has several health benefits, as it contains gut beneficial probiotics. It is enjoyed all over the Indian subcontinent in various forms.

Paneer is fresh cottage cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, (cheese curd) before pressing, is called chhena.