The diagram illustrates the process of cheese production, showing nine main steps from raw milk to its final sale in shops.
Overall, the process begins with acidification of the milk and involves cutting, heating, shaping, and fermentation before the cheese is packaged and sent to stores.
First, raw milk is combined with bacteria and an enzyme called tenzyme in the acidification stage. This causes the milk to solidify into curds. The curds are then cut into small pieces before being heated and drained to remove excess liquid. After that, salt is added to the mixture.
Next, the curds are shaped into specific forms, and the cheese undergoes fermentation, which lasts for two months. After fermentation, the cheese is packaged and then distributed to shops for sale.
In summary, cheese production is a step-by-step process that involves solidification, heating, shaping, and fermentation before being ready for consumers.