Dairy chain ordering — from source to end products (A) Ghee (B) Milk (C) Curd (D) Cow (E) Butter

Introduction / Context:
This ordering reflects common dairy processing. Starting from the biological source, we proceed through standard products formed via fermentation and churning, and end with clarified final fat.

Given Data / Assumptions:

• Cow provides Milk.
• Milk curdles to form Curd.
• Butter is churned from curd/cream.
• Ghee is clarified butter.

Concept / Approach:
Follow the natural production path: biological source → raw product → fermented product → churned fat → clarified fat.

Step-by-Step Solution:
(D) Cow → (B) Milk → (C) Curd → (E) Butter → (A) Ghee.

Verification / Alternative check:
This path is standard in culinary and dairy science contexts where ghee is produced by clarifying butter.

Why Other Options Are Wrong:

• They disrupt the source-to-product chain (e.g., placing butter before curd or ghee before butter).

Common Pitfalls:
Confusing cream vs curd steps; however, the provided options clearly support the curd→butter→ghee progression.

Final Answer:
(D), (B), (C), (E), (A)