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The image outlines the cheese production process, starting with raw milk undergoing either traditional cheese making or pasteurization, followed by standardization and filtration. Inoculation introduces fermenting microorganisms, leading to coagulation/curdling, where curds and whey are produced. These curds are further processed by cutting, then subjected to stirring and cooking. Rennet may be deployed before the whey is drained, resulting in fresh cheese consisting of cottage cheese and cream cheese. After pouring into molds and pressing, additional whey is drained. Salting occurs either before or after milling the curds. Finally, the cheese ripens into its final form, yielding ripened cheese.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates how to produce cheese. Overall, it is clear that there are seven steps in this process, starting with distributing raw milk and ending with ripening the cheese.
Firstly, raw milk is distributed to complete two different cheese making process. In regular making process, raw milk is first pasteurized; it is then filtered. After which, it is transferred for the coagulation. On the other hand, in traditional making process, raw milk is directly sent for coagulation. In this process, microorganisms and enzyme are added with milk to prepare curds with whey.
As soon as , the curd has been cutted, it is subsequently cooked. Afterwards, whey is drained from curds and fresh curd is sent for milking , where salt is included. By completing this step, fresh cheese is produced; however, for making cream cheese, it is then pressed into molds. After this, it is ripened; and thus, ripened cheese is ready.
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