The process is of the production of cheese.
Overall, cheese production involves roughly 11 to 14 steps depending on whether the traditional or modern method is used. It is also worth mentioning that the process is highly machine-driven, requiring minimal human input.
Traditionally, raw milk is directly mixed with fermenting micro-organisms and an enzyme known as rennet and placed inside a container to form curds and whey. The modern method, however, requires three additional steps like pasteurization, standardization, and filtration of raw milk before any additives are added. Curdled, wheyed milk is then cut with a rake before it can be stirred and cooked.
Having been cooked, curds are drained of excess whey through a pipe. Drained curds can then be milled through a milling device and salted over a conveyer belt. The resulting substance is fresh cheese, which is sold as cottage and cream cheese. To make ripened cheese, however, fresh cheese is poured into molds and placed on another conveyer belt to be pressed into round shape. The act of pressing also helps remove the redundant whey in cheese. Finally, cheese is stacked on shelves to rest and ripen before it is delivered to stores.