The given diagram delineates the multi-stage process of cheese production, outlining the transformation of raw milk into soft cheese.
In essence, the cheese-making process is characterized by a series of systematic steps, commencing with raw milk and culminating to a consumable refined dairy product.
The process initiates with the acquisition of raw milk, which undergoes two primary pathways. Specifically, in contemporary cheese production, raw milk is initially subjected to respectively pasteurization, standardization and filtration before entering coagulation in order to destroy bacteria as well as eliminate other unnecessary elements. Whereas, raw milk in traditional cheese production directly engages in curding phase with the involvement of fermenting microorganisms and an enzyme named rennet which facilitate curd formation. Afterwards, the resultant mixture, segregated into curds and whey, experiences cutting into small pieces followed by thorough stirring, promoting further fermentation, and cooking of curds.
After the drainage of whey, the remaining mass is processed through various steps. This encompasses milling the curds into a texture, alongside the addition of salt to enhance the flavor before pouring into molds for preservation. Subsequently, the curds are pressed to eradicate moisture and shape the cheese. Ultimately, the cheese undergoes a ripening period which can lengthen varying durations, allowing for precise control of the fermentation process.