The diagram illustrates the different stages in the production of cheese.
Overall, there are several stages in the process of cheese manufacturing, beginning with the raw milk and ending with the final product of ripened cheese.
In the traditional method, raw milk was coagulated directly. However, in the common method nowadays, raw milk go through the pasteurization the standardisation and filtration before it goes to the coagulation process. Next, fermenting micro-organism is used to inoculate the milk and an enzym, rennet is also added into the coagulate tank. In the tank, the milk curdles form into curds and whey. Then, the curds and whey are cut before stirring and cooking.
In the next stage, the whey are drained and the curds are milled. After the curds turned into crumbs, they continued pass through the conveyor belt and salted for the curds. At this point in the process, some are used to produce cottage and cream cheese. The rest is poured into molds and pressed, the additional whey are drained again. Finally, the resulting cheese is ripened for a time and the process is finished.