Difference Between Butter and Cheese

Butter, cheese, curd and yogurt are different dairy products produced by different strains of lactic acid, bacteria as starter culture and different fractions of whole milk as starting substrate.
Butter is a mixture of milk fat, buttermilk and water. It is made by churning the cream containing milk fat separated from milk by centrifugation.
Before churning the cream, it is soured by lactic acid bacteria like Streptococcus cremoris or Lactobacillus lactis.
Another type of bacterium called Leuconostoc citrovorum is also added, which attacks citric acid of milk to produce diacetyl which gives butter its characteristic flavour and aroma.
The churning of cream brings about the denaturation by violent agitation of fat globule surface.
The fat globules then clump together causing a change from an oil-in-water emulsion to a water-in- oil emulsion.
During churning the cream becomes granular and separation of buttermilk takes place. Butter is characterised by spreadability, a characteristic not found in butter substitutes.
This property is due to the glyceride structures of butterfat and to the presence of lower saturated fatty acids.
Pasteurised table butter shall be of good keeping quality and show no appreciable sign of deterioration in flavour if retained at 80 degrees Fahrenheit.
Cheese consists of milk curd (casein) that has been separated from whey (liquid portion of milk).
The curdling of milk is accomplished by using the enzyme rennin (casein coagulase) and lactic bacterial starter cultures. The curd is then cut into small cubes.
Then they are heated to 38 degrees Celsius and held at the temperature for about 45 minutes.
The heat increases the rate of acid production, which makes the cubes shrink.
Whey is drained off and the curd is allowed to mat and again cut into cubes.
The cubes are then kept under pressure overnight, which determines the final moisture content of finished product.
Cheeses are classified as soft cheeses if they have a high water content (50 to 80 per cent) semi hard cheeses if the water content is about 45 per cent and hard cheeses if they have a low water content (less than 40 per cent).
Cheeses are also classified as un-ripened if they are produced by single-step fermentation or as ripened if additional microbial growth is required during maturation of the cheese to achieve the desired taste, texture and aroma.
Commercially the cheese is called Paneer. When rennet obtained from the stomach of the goat is used as coagulant for cheese making, the cheese obtained is called Surti Paneer.
Its manufacture is more in Surat and Mumbai. Soft cheese known as ordinary Paneer is made from buffalo milk by using the berries of Whithania coagulans as the source of a coagulating enzyme for curdling the milk.