Knowledge Codex

A2 Mil

A2 Milk, within this Knowledge Codex, refers specifically to milk produced by indigenous Indian cattle (Bos indicus) that carries the A2 allele homozygously at the CSN2 locus encoding beta-casein. This is categorically distinct from branded commercial A2 milk products produced by selected taurine breeds in other markets.

Bilona Churning

Within this Knowledge Codex, Bidirectional Churning (Bilona) refers to the low-speed mechanical agitation of fermented whole-milk curd using a vertical wooden staff (*mathani*) driven through a reversing rope-pull mechanism.

Curd (Dahi)

Within this Knowledge Codex, Curd (Dahi) refers to the intermediate, self-supporting protein gel network formed via the cross-linked aggregation of destabilized bovine casein micelles.

Fermentation

Within this Knowledge Codex, Fermentation (Node 3) refers to the spontaneous or starter-culture-initiated conversion of whole milk into dahi (curd) through the metabolic activity of lactic acid bacteria.

Cultured Butter (Makhan)

Within this Knowledge Codex, Cultured Butter (*Makhan*) refers to the primary intermediate lipid phase isolated via mechanical inversion of fermented whole-milk curd.

Clarification (Slow Heat)

Within this Knowledge Codex, Clarification (Slow Heat) refers to the final thermal phase of the Bilona System, during which hand-churned cultured butter (*makhan*) undergoes open-vessel heating to achieve phase separation.