The process of cheese making can be summarized briefly in a dozen of steps as depicted in the flowchart. Overall, the process starts with milk as the raw material which is processed rigorously using various equipments and techniques. There are 3 types of cheese produced using the processes
To begin, raw milk is put under a process of pasteurization where the fat content in the milk is removed, then this skimmed milk is sent into a filteration system where it is filtered and standardized. Nextly, the standarized milk is poured into a container where microorganisms and enzymes are introduced to accelerate the process of coagulation, in general terms curding. Raw milk can directly be added through this container which outlines the process of traditional cheese making.
After some time, this curd substance is cut into pieces using a utensil after which the resulting mixture is sirred and cooked simultaneously.
Following this step, the cooked curd is then transferred into a new container where the excess water called whey is strained and removed which then results in thick curd with no residue. Milling machines are then used to grind the thick curd, turning them into fine particles. These particles are then transferred into the molds through a transporting system where salt is added in the transit. Cottage and cream cheese are an end product at this stage and they are packed before the particles are sent to the molds. Later, these molds filled with the salted powder is then pressed using a help of pressing machine and the concentrated block of cheese is removed later. Finally this cheese is left to ripen which indeed produces ripened cheese.