The diagram illustrates the process of producing cheese from raw milk. It shows the different stages, starting with fresh milk and ending with the final product being sold in shops.
Overall, cheese production is a linear process with nine main stages. It begins with the acidification of raw milk and finishes with packaging and distribution. One of the longest stages is fermentation, which takes about two months.
At the first stage, raw milk is mixed with bacteria and an enzyme to create an acidic mixture. As a result, the milk becomes solid and forms curds. After that, the curds are cut into small pieces. These pieces are then heated while the liquid is drained away. Once this process is completed, salt is added to improve the taste and prepare the cheese for the next stage.
Following this, the salted curds are shaped into suitable forms using special equipment. The shaped cheese is then left to ferment for around two months. After the fermentation process, the finished cheese is packaged carefully. In the final stage, the packaged product is transported to shops, where it is made available for customers to buy.