The diagram illustrates the detailed process of manufacturing cheese, which involves several meticulous stages, from preliminary treatment, necessary concentration to final packaging.
The process begins with the acidification period, where raw milk is combined with bacteria and an enzyme so-called tenzyme before forming into curds through soliditation. Once curds are formed, they are cut into smaller pieces to faciliate further stages.
After the priminary treatment, the cut curds undergo a heating and draining steps before being transferred to a large open-topped bowl, where salt is applied for flavors. The curds subsequently are placed in rollers and shaped using molds. At the next stage, the cheese is subjected to a fermantation period of two months. After fermentation, the cheese is packaged before being distributed to shops for consumption.