Classification – Odd one out (base ingredient vs processed/fermented products): Which is unlike the others: Cheese, Wine, Milk, Curd?

Introduction / Context:
Food items can be grouped as raw/base ingredients versus processed/fermented products. One option here is a primary ingredient used to make others; the rest are processed outcomes.

Given Data / Assumptions:

• Milk → base dairy liquid.
• Cheese → processed/fermented dairy product from milk.
• Curd → fermented dairy product from milk.
• Wine → fermented beverage (non-dairy) but processed nonetheless.

Concept / Approach:
Classify by processing level: base ingredient vs processed product. The sole base item is the outlier.

Step-by-Step Solution:
Milk → base ingredient.Cheese → processed.Curd → processed.Wine → processed (fermented).

Verification / Alternative check:
Although Wine is non-dairy, the stronger discriminator is “base vs processed,” which uniquely isolates Milk.

Why Other Options Are Wrong:

• Cheese, Curd, and Wine are all end-products of processing/fermentation.

Common Pitfalls:
Grouping by “dairy vs non-dairy” would isolate Wine, but that would be 2–1–1; the base/processed criterion yields a 3–1 split.

Final Answer:
Milk