The diagram illustrates the process by which cheese is produced in both modern and traditional ways.
Overall, the production of cheese consists of ten stages, commencing with the pasteurization of raw milk and culmilating with ripening cheese.
There are two method of making cheese: the traditional way and the way which most cheese are made now. At the beginning stage of the process, raw milk is pasteurized to eliminate harmful bacteria. Then pasteurized milk experience standadization and filtration to make sure that the quality and safety of milk is qualified for produce cheese. It the the fact that these steps are usually ignored in traditional cheese making. The next stage is that coagulation which rennet, which is an enzyme, and fermenting microoganisms are added to milk. When the curdling is completed, the curd and whey, which is the liquid left after separating the curd, are created.
There are two ways of the curd: becoming fresh cheese or ripened cheese. At first there are three steps which are cutting, string and cooking the curd. Following this, the curd is milled and then added salt to preserve the cheese and become fresh cheese. To become ripened cheese, the curd after milled and salted is poured into molds. Subsequently, it is pressed to make it more concentrated. The last stage is ripening, in this process the cheese form its unique structure and taste to become ripened cheese.