The diagram illustrates the nine-step process of converting raw milk into cheese ready to be sold in the market, starting from the addition of enzymes to the raw milk and ending with the well packed cheese distributed in the market.
Overall, the process starts with the addition of enzymes to the raw milk containing bacteria which will help in the solidification process, followed by slicing it into small pieces. The small chunks undergo a heating and draining process which is followed by salting and shaping. Afterwards, they are fermented, packed and finally distributed in the market.
The first process starts with the addition of some enzymes into the raw milk containing bacteria in order to make sure that it solidifies properly. The solid curd is then properly break down into small slices. Once, the slices are properly heated and drained, salt is added to them and they are molded into a proper shape.
In the seventh step, the molded cheese are fragmented for around 2 months and subsequently packed ready to be distributed in the market. Finally, the packed cheese is distributed into different shops.