The given diagram depicts the multi-stage process involved in the production of cheese.
Overall, the procedure follows a linear, sequential process, which encompasses several distinct steps, commencing with the collection of raw milk and culminating in the ripened cheese as the final product. Notably, the process employs both mechanical and chemical operations to transform fresh milk into a marketable product.
Initially, a large portion of raw milk is subjected to pasteurization, while the remaining portion undergoes traditional cheese making method. Once pasteurized, the milk is standardized and filtered in a specialized chamber to remove impurities, after which the resulting substance is collected in a container, together with the milk treated in the traditional method. During this stage, an enzyme called rennet and fermenting microorganisms are added to the mixture, converting the liquid into curds and whey. Subsequently, the resulting material is cut into smaller pieces before being stirred and cooked.
The process continues when the cooked mixture is placed into another container where the whey is drained, leaving the curds, which are then milled into fine particles. They are subsequently transferred via a conveyor belt, where salt is added using an overhead sprinkler. This mixture can be either taken as fresh cheese, the first desirable product, or poured into molds and pressed to form basic shape and remove any remaining whey. After that, cheese is left to ripen for several hours before obtaining the desirable texture and flavour, ready for sale and consumption.