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The image illustrates the cheese production process, starting with raw milk and fermenting microorganisms leading to inoculation, which results in coagulation and curdling. The process incorporates traditional cheese making methods, pasteurization, and standardization/filtration. Rennet enzyme is used to further process the curds and whey. The curds are then drained of whey, milled, salted, pressed into molds, and drained of additional whey. Fresh cheese (lactose and cream cheese) is separated from traditional types, which move on to ripening with the final products being various shapes of ripened cheese, which is eventually cut, stirred, and cooked.
Given the complexity of the image, the above description may not be entirely accurate.
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This image is about a progress of cheese production.
Old cheese makers are just use pure raw milk. Then they put fementling microorganisms and rennet, then coagulate them all.
Otherwise, Nowdays cheese makers add a progress before they coagulate it. They pasteurizate it for making most cheese, and then standardizate and filltrate it. After that, the milk is ready for coagulation.
After that, the progress is just same. They cut, stirr and cook the milk. This is called as the draining of whey. They can get curds from the progress.
The curds are milled and salted, and they become just fresh cheese or are poured into molds. Cottage and cream cheese is some kind of fresh cheese. The cheese, which are poured in to molds, are pressed and ripened or drained of addtional whey. Then, they finally become ripened cheese.
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