The provided diagram illustrates how cheese is made using curds and culminating in two distinct products: fresh cheese and ripened cheese.
Overall, the procedure consists of five sequential stages, with a divergence where some curds are transformed into fresh cheese, while the remainder undergo further processing to produce ripened cheese.
In the initial stage, curds are stored in a large container, where a drain is introduced to remove whey from the curds. The solid curds are then milled and put on a conveyor belt, where salt is added. Following this, the salted curds are divided into two product lines: fresh cheese and ripened cheese.
At this point, the process can yield fresh cheese, specifically cottage and cream cheese. Otherwise, the granular cheese will be poured into individual molds and pressed to assist final whey expulsion. Next, the hooped cheese will be carefully arranged into a shelf. These blocks of cheese will be left to ripen for a certain period of time. Once completed, the final cheese product is ready for comsumption or distribution.
