Dairy product chain: Arrange the sequence from source to derived products — Cow, Milk, Curd, Butter milk, Butter, Ghee — reflecting common dairy processing.

Introduction / Context:
Dairy processing often follows a recognizable chain from animal source to progressively processed products. This question tests understanding of a typical transformation sequence.

Given Data / Assumptions:

• Items: Cow (source), Milk, Curd (yogurt), Butter milk (liquid left after churning curd/cream), Butter, Ghee (clarified butter).
• Assume standard household/creamery flow.

Concept / Approach:
Milk is the primary product from the cow. Milk can be fermented into curd. Churning curd or cream yields butter and butter milk. Heating butter produces ghee by removing moisture and milk solids.

Step-by-Step Solution:
Cow → Milk.Milk → Curd (fermentation).Curd → Butter + Butter milk (churning/separation).Butter → Ghee (clarification).

Verification / Alternative check:
Common culinary and dairy references lay out the same pathway; regional variations still respect this dependency chain.

Why Other Options Are Wrong:
They reorder steps so derivatives appear before precursors (e.g., butter before curd) or place cow after products, which is illogical.

Common Pitfalls:
Confusing butter milk as a precursor to butter; it is a by-product after churning curd/cream.

Final Answer:
Cow, Milk, Curd, Butter milk, Butter, Ghee