The linear diagram illustrates a step-by-step process of cheese production, highlighting each stage of initial acidification and final distribution. Looking from an overall perspective, it is readily apparent that the cheese production involves a sequence of 8 stages, commencing with the acidification of raw milk and culminating to a refined dairy product ready for consumption.
Initiating with the raw milk, the cheese-making process begins by introducing specific bacteria and enzymes for acidification, resulting in solidified curds. Subsequently, such curds are cut into small segments, a vital step preceding the heating phase. After heating process, liquid is drained, ensuring the texture is ideal for the subsequent addition of salt.
Once seasoned, the curds are molded into a desired shape using the relevant manufacturing equipment before fermentation process begins, requiring approximately 2 months to make a fully fermented cheese. Upon passing 2 months, triangular shaped cheese is ready for packaging and delivery to the retail shops.