The diagram illustrates how cheese is produced.
Overall, there are several steps involved in the process of making cheese, commencing with pasteurization and culminating with ripening cheese.
In modern processing, raw milk undergoes more complicated steps, including pasteurization, standardization and filtration before being poured into a large container to coagulate, while it directly witnesses curdling in the traditional cheese-making way. During the coagulation, fermenting microorganisms and enzymes are mixed with the initial product. After that, the mixture is cut in order to be stirred and cooked.
The next step is curdling cooked cheese in a container where whey is drained through a pipe attaching to it. The remaining part is put in a milling machine before being added salt while transporting on the ray. From here, cheese is produced into 2 types, fresh cheese and ripened cheese. Fresh cheese, including cottage and cream cheese, are finished after adding salt. Others are poured into several molds then gone through a pressing machine and left ripening for some hours before forming a last product – ripened cheese.