The process proves steps that need to be taken to produce cheese. Overall, the process can be broken into 3 major stages, including milk treatment, coagulation step and ripening phase to manufacture accomplished cheese.
In the initial step, most raw milk is treated with pasteurization. The pasteurized milk is then standardized and filtered to purify contaminants before entering a coagulation tank, preparing for the next step. Meanwhile traditional cheese can directly pour into the tank without need to be treated.
In the following stage, milk in the coagulation container is added with curds and whey, rennet and some of fermenting microorganisms to cause curdling. The mixture is then cutted by a fork before undergoing the stirring and cooking process, transforming into new curds.
Finally, the water in the curds is drained through a pipe and is crushed into grinds by a rectangular machine. They are then supplemented with little salting to be tastier. Afterwards, some of them is used directly as fresh cheese in cottage and cream cheese, while the remaining is moulded into rounds, and pressed before being transported by a carriage. Eventually, they need to be cooked for several hours until ripening, ultimately, ready for human uses.