The diagram illustrates the process of producing cheese from raw milk. It explains how cheese is made through several stages, starting with fresh milk and finishing when the product is sold in shops.
Overall, the production of cheese is a simple linear process with nine stages. It begins by acidifying raw milk and ends with the packaged cheese reaching shops. The fermentation stage is the longest part because it takes about two months.
First, raw milk is mixed with bacteria and an enzyme, which helps the milk become acidic. After this, curds are formed. The curds are cut into small pieces and then heated while the liquid is drained. Next, salt is added the curds before they move to the next stage. This step helps improve the flavour and prepares the cheese for shaping.
Afterwards, the salted curds are shaped by special equipment. The cheese is then left during two months for fermentation, where it develops a better texture and taste. Once this stage is finished, the cheese is packed carefully. Finally, the packaged cheese is transported shops, where customers can buy it. This process is efficient and produces cheese ready for sale.