The illustration depicts the process of cheese manufacturing through the use of multiple machines. The steps are briefed by choosing and conveying the key features and pointing out the differences wherever required.
Overall, the process requires ten steps to make ripened cheese, the first step is the collection of raw milk and pasturizing it, the last step is leaving cheese untouched for set amount of time until its ripened.
The first step is collecting raw milk and sending it for pasteurization, after that the pasteurized mik is sent for standardization and filtration. Thirdly the milk is sent for coagulation also known as curdling, in this process the milk is added with fermenting microorganisms and rennet which is a enzyme, traditionally the raw milk was directly sent for curdling. Post Coagulation milk is made into a solid substance, which is then sent for cutting. The diced solids are further sent for stirring and cooking. The sixth step is the draining of whey which results in derivation of curd, this curd is then sent for milling and after that salting. The salted curd obtained is the first form of fresh cheese popularly known as cottage and cream cheese. If the fresh cheese is put in a mold and whey is further drained by pressing and the resultant product is left out of contact in certain conditions for a defined amount of time, the final product ripened cheese is obtained.