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The image shows a cheese production diagram starting with raw milk. For 'most cheese making', the milk is pasteurized, whereas for 'traditional cheese making', it is not. Both paths lead to standardization and filtration. Fermenting microorganisms are then used for inoculation, followed by the addition of rennet (enzyme) for coagulation (curdling), which separates curds and whey. The substance is then cut, stirred, and cooked. Following this, whey is drained. The resulting curds can become fresh cheese (e.g., cottage and cream cheese), or proceed to milling. The milled curds are salted, poured into molds, and pressed. Finally, additional whey is drained before the cheese undergoes ripening to become ripened cheese.
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THE FOLLOWING PROCESS DEMONSTRATES THE STEPS INVOLVED IN CHEESE MAKING.
OVERALL IT IS CLEAR THAT THE PRODUCTION OF CHEESE REQUIRES MILK AND A STARTER CULTURE. THE MILK IS PASTEURIZED,FILTERED AND THEN COAGULATED TO FORM CURD AND WHEY.SUBSEQUENTLY MILLING,SALTING AND PROCESSING OF THE CHEESE IS PERFORMED.THEN IN THE FINAL STAGE, THE CHEESE IS SET FOR A SPECIFIC TIME TO GET RIPENED.
IN MOST CASES,THE PROCESS STARTS WITH PASTEURIZATION OF MILK WHEREAS IN TRADITIONAL CHEESE MAKING THE MILK IS COAGULATED TO PRODUCE CURD.FOR THIS INNOCULATION OF MICROORGANISMS IS DONE.AN ENZYME CALLED RENNET AIDS THIS PROCESS.FOLLOWING THIS CUTTING IS UNDERGONE TO DRAIN THE WHEY. STIRRING AND COOKING IS ALSO A SIGNIFICANT PROCESS HERE. THEN THE CURD UNDERGOES MILLING.ADDING ON TO THIS AFTER SALTING COTTAGE AND CREAM CHEESE IS PRODUCED. FURTHER PROCESSING IS CARRIED OUT BY POURING INTO MOULDS AND IS PRESSED FOR THE DRAINING OF ADDITIONAL WHEY.AFTER ALL THESE THE CHEESE IS RIPENED.
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