The given illustration depicts the comprehensive process of cheese making. Overall, the production includes 3 broader stages, which are the treatment of milk, the curding and whey draining, the finalise stage of the product.
In the first major stage, raw milk virtually is successively pasteurized, standardized and filtered using a system of equipment before combined with other crucial ingredients. However, traditional cheese makers skip this step and directly stimulate untreated milk with rennet, a type of enzyme, to help with coagulation. Subsequently, the combination is further exposed to microorganisms to become fermented.
The second stage involved the cutting of the curdling formula into small cubes before having them stirred and cooked to yield curds. The curds created are then poured in a tank equipped with a pipe for the drainage of whey before going through the last treatments.
Entering the tertiary stage, the drained curds are put through a milling before being added salt, after which some types of fresh cheese are gained including cottage and cream cheese. Other types of cheese are poured into molds and applied a pressing force to extensively drain more whey before entering the ripening stage and becoming ripened and ready-to-use cheese.