The diagram outlines how cheese is made by following a sequential process of production.
The conventional preparation of cheese is layered by adding certain enzymes and microorganisms for fermenting in the process of curdling. The curdled milk is then transformed into curd by stirring and cooking. By transferring to the milling machine, the curd is further crushed to mix it with salting agents to make fresh cheese. It is then poured into molds and pressed for draining whey to form the ripened cheese.
Initially, the purest form of milk is pasteurized for mass production of cheese. Whereas, for the domestic use of cheese we use the traditional method of directly fermenting and curdling the milk. By adding a certain enzyme to the standardized and filtered milk, the milk starts to coagulate with the microorganisms present in it. This is further stirred and cooked to form curds with whey.
This curd is crushed in the mill to add salt to the mixture to form fresh cheese of different types. The mixture is then sequentially poured into the molds and pressed to remove any additional whey powder. These molds are kept for hours to ripen the cheese. Finally, we have the ripened cheese produced.